Chocolate-Pecan Toffee Torte

This past Saturday, I made Chocolate-Pecan Toffee Torte from my wonderful cookbook, NBC Sunday Night Football Cookbook. Like the last cooking adventure, this recipe was done by a Philadelphia Eagles Chef. And since I've been doing all dinners from the book, I thought I'd give a dessert a try.

There are 3 differnt layers to the Torte, and here is what each one calls for.
Pecan Layer
- 1 1/2 cups pecan halves
- 1/2 cup packed light brown sugar
- 2 Tbs all-purpose flour (if you grind your own wheat, that works just as well.)
- 2 Tbs unsalted butter, chilled and cut into pieces

Chocolate Layer
- 3/4 cup heavy cream
- 6 oz semisweet chocolate chips
- 1 Tbs corn syrup
- 1 Tbs unsalted butter

Toffee Cream Layer
- 1/2 cup plus 1 1/2 Tbs granulated sugar
- 2 Tbs corn syrup
- 2 cups half and half
- 2 tsp vanilla extract
- 1 1/2 Tbs instant espresso
- 2 large eggs
- 2 large egg yolks
- 4 Tbs cornstarch
- 1 cup confectioners' sugar
- 1 1/2 cups (3 sticks) unsalted butter, cut into pieces, at room temperature
- Whipped cream
- Chopped toasted pecans

The resipe is kinda long to type it all out, so if you would like it, please email me or message me on Facebook.
But here are some of my side notes.
- I would say, if you are don't this for when having company for dinner, make it the day before. Because it's better if it sits overnight.
- I seemed better to freez it rather than it being in the refrigerater.
- And if you are not a big coffee fan, you might want to cut the espresso in half, because it's very coffee'y.
- It's very, very rich. Even thought it says cut it into eight pieces, I cut it into sixteen.

Everyone in my fam loved it! I'd say this is a redo!

Bon Appetit!