1 1/2 cups pecan shortbread cookie crumbs (about twelve 2-inch cookies)
1 1/2 cups sugar
1 cup margarine or butter (2 sticks)
1 cup water
1 pound semisweet chocolate -- cut into pieces
1/2 cup all-purpose flour
1 cup chopped pecans
Soft Cream -- (recipe follows)
1 cup whipping cream
2 tablespoons packed brown sugar
1 tablespoon praline liqueur, if desired
1 tablespoon bourbon, if desired
Heat oven to 350º. Press cookie crumbs on bottom of ungreased springform pan 9 × 3 inches.* Bake 10 to 12 minutes or until light golden brown.
Heat sugar, margarine, water and chocolate in 3-quart saucepan over low heat, stirring constantly, until melted and smooth. Beat eggs slightly in large bowl. Gradually stir chocolate mixture into eggs. Stir in flour and pecans. Pour over crust in pan.
Bake 1 hour to 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 30 minutes. Loosen torte from side of pan with knife if necessary; remove side of pan. Cover with plastic wrap and refrigerate about 4 hours or until chilled. Serve with Soft Cream. Refrigerate any remaining torte.
Beat all ingredients in chilled medium bowl until soft peaks form.