Girl Scout Cookie Recipe Contest, first place recipe

Mary Joe "M.J." Wilfong of Norfolk sent in this recipe. It placed first in our Girl Scout Cookie Recipe Contest:

CARAMEL CHOCOLATE DECADENCE
Flour-Less Chocolate Torte
-2 boxes Dulce de Leche Girl Scout Cookies
-1/4 cup softened butter
-1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus -1/2 tablespoon
-1 pound Dark Chocolate, coarsely chopped
-1/4 cup amaretto (optional)
-8 large eggs
-1/4 cup sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt
-Salted Caramel Ganache (See recipe below.)
-Dark Chocolate Ganache (See recipe below.)

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch spring form pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Process Dulce de Leche in bowl of food processor until crumbs. Reserve 2 tablespoons of processed cookies before adding butter. Add 1/4 cup softened butter, process again until "bread-crumby" and sticks together. Pour into bottom of spring form pan and press into pan to make an even "crust" layer.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared spring form pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes.

Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, and cover, and let cool to room temperature.

Make Salted Caramel Ganache and Dark Chocolate Ganache. Pour Hot Salted Caramel Ganache in even layer over top of torte let drip down sides. Reserve some for decorating. Let cake stand for about ten minutes.

Pour Dark Chocolate Ganache even layer over top of torte let drip down sides. Let stand a few minutes and then pour reserved Salted Caramel Ganache in decorative pattern and sprinkle reserved cookie crumbs on top. Refrigerate at least one hour before serving.

Remove cake from refrigerator about 30 minutes before serving.

SALTED CARAMEL GANACHE
-1/2 teaspoon flaky sea salt
-8 oz Caramel Kraft bits (found in the baking aisle)
-1/8 cup heavy cream

In a microwave safe bowl add a caramel bits, and heavy cream. Microwave 30 seconds at a time stirring with wire whisk after each time in the microwave. Stir until smooth and pourable. Add Sea salt and stir.

DARK CHOCOLATE GANACHE
-8 oz dark chocolate coarsely chopped
-1/8 cup of heavy cream

In the top of a double boiler add all ingredients and stir as the chocolate melts until mixture is melted, thick and pourable, add heavy cream as necessary if too think.