Chocolate Pecan Torte with Caramel Sauce and Fleur de Sel

Preheat oven to 225 degrees F.

Butter a 10-inch spring form pan and line bottom and sides with parchment paper.

Place chopped chocolate in a large bowl. Heat cream and butter together just to a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk the mixture until smooth.
Whisk together eggs, salt, sugar and vanilla in another bowl. Pour egg mixture into the chocolate mixture. Blend thoroughly with a whisk, scraping the bottom of the bowl occasionally. Alternatively combine the mixture with a whisk attachment on low speed in a stand mixer or using an electric hand mixer. Gently fold in the pecans until just combined.

Pour into prepared spring form pan. Bake until edges are set and centre is still slightly soft, about 2 1/4 to 2 ½ hours. Allow torte to cool in the pan at room temperature. Chill completely and remove from pan.

Pour sugar and water into a large pan and cook until sugar dissolves and begins to caramelize. When sugar is a deep golden colour, stir in butter and lemon juice. Stir until it is incorporated and then stir in cream. Let cool before serving.

Drizzle the caramel sauce over the chocolate torte and sprinkle with fleur de sel.