This torte is always a hit! Once you show up at a party with this exquisite dessert, it will become your signature. This torte will be requested by others time after time.

Do not let four layers scare you away. Each of the layers are quite simple. In fact, it is the simplicity of this dessert that makes it so wonderful. The process can be even easier if you make the layers one day at a time. This is what I do and it is so fun to see those tempting layers coming together!

As for the ingredients, you will need the following.

PECAN LAYER

2 1/2 cups Pecan pieces
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup (1 stick) butter, melted and cooled

CHOCOLATE FUDGE LAYER

1/2 pound Semi-sweet Chocolate, finely chopped
1 cup Whipping Cream
4 Tbsp. softened Butter
2 Tbsp. light Corn Syrup

TOFFEE LAYER

2 ounces unsweetened Chocolate, finely chopped
2 Tsp. instant Coffee
4 large Eggs, room temperature
1 1/2 cups packed Light Brown Sugar
1 cup Butter softened

FROSTING

2 1/2 cups Whipping Cream, divided
1 Tbsp. instant Coffee
1/2 cup Confectioners' Sugar

Step 1: Pecan Layer

Yes, I know this dessert is gluten free (highly desirable these days) but it is not nut free. So, if you or one of your family members or guests have a nut allergy, try your favorite graham cracker crust. I have and I promise you, it WILL work!

For this layer, you will also need:

10-inch springform pan
parchment paper
scissors
food processor
fork
plastic wrap
oven

I like to prepare all ingredients, then start mixing.

Cut a circle of parchment paper to fit the bottom of your springform pan. Lightly butter the sides and bottom of the springform pan. Lay the parchment paper in. Lightly butter the paper.

Using the chopping blade on your food processor, mix pecan pieces, sugar, and salt. You want small pieces, but not crumbs.

Melt the butter.

Using a fork, stir the pecan mixture with the butter until evenly coated.

Press pecan butter mixture into the bottom of your springform pan.

Freeze for at least 10 minutes. Remember, the layers are forgiving. So, don't worry if 10 minutes turns into one hour or even more.

Bake at 350 F for 20 minutes. Cool completely.

Cover the pan with plastic wrap and refrigerate or freeze for one hour or more. I often let this layer freeze overnight with no resulting problems.

Step 2: Chocolate Fudge Layer

For this layer, you will also need:

measuring cup
tablespoon measure
food processor or other method of cutting chocolate into small pieces
bowls, medium and large
double boiler
wooden spoon
spatula
ice

In the top of a double boiler, over hot water, melt the chocolate with the whipping cream. Stir until smooth. Try not to stir too vigorously. You don't want to create too many air bubbles. Let the heat do the work.

Once the chocolate is smooth and creamy, add the butter and gently stir until it melts.

Add the corn syrup.

Transfer the chocolate mixture to a medium bowl. Place that medium bowl in a larger bowl of ice.

Gently stir until the chocolate fudge mixture cools and begins to thicken. Again, don't rush this step. It doesn't take all that long and it is tantalizing watching the change. When the spoon leaves a visible line in the chocolate, it is ready!

Transfer the chocolate fudge to the springform pan and spread evenly over the pecan layer.

Cover the pan with plastic wrap and refrigerate or freeze for one hour or more. I often let this layer freeze overnight with no resulting problems.

Take a deep breath and smile. You're decadent delight is already 1/2 complete!

Step 3: Toffee Layer

For this layer, you will also need:

bowls, medium and large
double boiler
hand mixer
ice
knife
cutting board
wooden spoon
spatula

In the top of a double boiler over hot, not simmering water, melt the chocolate with instant coffee. Be sure to GENTLY stir often until chocolate is smooth.

Remove from heat and transfer melted chocolate to medium bowl.

Beat in the eggs, one at a time. Beat well after each addition.

Gradually beat in the brown sugar. Mix for 1 minute, or until the mixture is light and fluffy.

Continue to beat with gradually adding the butter. Mix until smooth.

Spread the toffee layer evenly over the fudge layer.

Cover and cool in freezer for one hour or more.

Step 4: Move to Platter

For this step, you will also need:

a sharp thin-blade knife
a platter

Remove the torte from the freezer.

Using a thin-blade knife, cut around the edges of the torte to loosen the sides from the springform pan.

Carefully separate the torte and parchment paper from the springform pan.

Carefully remove the parchment paper.

Place on platter. (You may have noticed my platter. I wanted something flat that would also fit inside my tupperware cake storage container, as I can store the entire thing in my freezer until serving. So, I covered a cardboard cut to my desired size with aluminum foil. Sometimes you just have to improvise!)