Chocolate Paradise Torte with Caramel Sauce Recipe

In a heavy pot over high heat, bring syrup to a boil. Slowly add the sugar stirring constantly until all the sugar is dissolved (liquid and golden brown) about 10 minutes. Remove from the heat and using a whisk, very carefully add the cubed butter. Whisk until all the butter is incorporated. Slowly whisk in the hot cream. Let cool. Store covered at room temperature.

Prepare cake according to directions. Spread bottom layer of cake with 6 ounces of Ganache. Sprinkle with 3 ounces of Butter Brickle pieces. Place top layer on cake. Spread Ganache around outside border and press Butter Brickle pieces into Ganache. Sprinkle top with Cocoa powder. Place 2 ounces of caramel sauce on each plate. Place a slice of the cake on the pool of caramel sauce
and serve.