In a mixing bowl, combine flour, cocoa powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in sugar, egg yolk, and ice water until the dough comes together. Press into a tart pan and chill for 30 minutes.

Bake the Crust

Preheat oven to 350°F (175°C). Bake the crust for 15 minutes. Let cool completely.

Filling Preparation

Prepare the Filling

Melt dark chocolate and heavy cream together in a double boiler or microwave. In a separate bowl, whisk together sugar and eggs until combined. Slowly mix in melted chocolate and vanilla extract. Pour filling into cooled crust.

Bake the Torte

Bake at 350°F (175°C) for 25-30 minutes until set. Let cool completely before adding ganache.

Ganache and Toppings

Make the Ganache

Heat heavy cream until just boiling, then pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth. Pour ganache over cooled torte.

Prepare Salted Caramel Sauce

In a saucepan, melt sugar over medium heat until it turns amber. Remove from heat, add butter and cream, stirring until smooth. Stir in sea salt.

Make Pecan Crunch

In a skillet, melt butter, then add pecans and brown sugar. Cook until pecans are toasted and caramelized. Spread on parchment to cool.

Prepare Chantilly Creme

Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.