Chocolate-Pecan Toffee Torte

PDF | Print | E-mail

Serves 8

Chef Jack McDavid
Jack's Firehouse
Philadelphia Eagles

Make the Chocolate Layer:
In a medium saucepan, heat the cream over medium heat until bubbles form around the edges. Remove from the heat, add the chocolate, and whisk until the chocolate melts. Add the corn syrup and butter and whisk until the mixture is smooth. Pour the mixture over the cooked pecan layer, cool, then cover with plastic wrap and refrigerate until set, at least 2 hours or overnight.

Make the Toffee Cream Layer:
In a medium saucepan, combine 1/2 cup granulated sugar, the corn syrup, and 1 tablespoon water over medium heat and stir until the sugar dissolves. Increase the heat and bring to a boil without stirring until the mixture turns a deep red-brown, 5 to 7 minutes. Reduce heat and slowly add half-and-half; heat until small bubbles form around the edges. Remove from the heat and add the vanilla.
Combine the instant espresso granules with 3 tablespoons hot water and stir to dissolve. Set aside. In a large bowl, beat the eggs and egg yolks. Beat in the remaining 1 1/2 tablespoons granulated sugar and the cornstarch until smooth. Whisking constantly, slowly pour in 1/2 cup of the hot caramel mixture to temper the eggs. Slowly return the mixture to the saucepan, whisk until smooth, and place the pan over medium heat. Whisking constantly, bring the mixture to a boil. Remove from the heat and transfer to a bowl.
Using an electric mixer on medium speed, beat the mixture for 1 minute to cool slightly. Lower the mixer speed and add the confectioners' sugar and dissolved espresso. When the mixture has cooled slightly but is still warm, beat in the butter, bit by bit, until all the butter is incorporated and the mixture is smooth with no lumps of butter remaining.
Spread the toffee cream over the chocolate layer and smooth with a spatula. Cool, then cover with plastic and refrigerate until set, at least 2 hours or overnight. Carefully release the clip on the rim of the pan and lift it off the torte. Cut into 8 slices and serve topped with whipped cream and chopped pecans.