Bajadera Torte

Source: By Barbara Rolek

Makes 16 slices

2 (3-ounce) packages (6 wafers) Honey Wafers (see below) or 3 torte wafers

Filling:
1 cup water
2 1/2 cups granulated sugar
10 ounces (2 1/2 sticks) unsalted butter
2 1/2 cups crushed graham crackers
3 cups ground walnuts
2 1/2 cups shredded unsweetened coconut
1/4 cup rum (optional)

Ganache Topping:
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
8 ounces semisweet chocolate, cut into 1/2-inch pieces
1 tablespoon rum (optional)

If using round Honey Wafers, line the bottom of a 9-inch springform pan with parchment paper. If using rectangular torte wafers, place directly on a serving platter and build the torte using 3 wafers. In a large saucepan, heat water and sugar over medium until sugar dissolves. Stir in butter, graham crackers, walnuts, coconut and rum. Mix well until ingredients are moistened and remove from heat. Place 1 wafer in the bottom of the prepared pan. Spread 1/5 of the filling over the wafer and place another wafer on top, pressing lightly. Spread another 1/4 of the filling over the second wafer and top with the third wafer. Continue this way, ending with a wafer on top. Refrigerate 1 hour.

Meanwhile, prepare ganache filling by placing chopped chocolate in a heatproof bowl. Place whipping cream and butter in a heatproof bowl and microwave until boiling. Pour over chocolate, and add liquor, if desired, and cover with plastic wrap. Let sit 15 minutes. Remove plastic and stir until smooth and thick.

Pour ganache over torte spreading evenly and letting it run down the sides. Refrigerate until firm, at least 1 hour. To serve, run a knife around the springform pan and remove the ring. Slide a large, thin spatula between parchment paper and bottom of torte. Place on serving plate and slice. If desired, in order to slice thinly, place in freezer for 30 minutes. Slice and portion on plates and allow to come to room temperature for best flavor. You may decorate with rosettes of whipped cream and candied flowers, if desired.