Chocolate Torte

Torte:
1/2 lb. unsalted butter, cut into 1/2 in. cubes, plus 1/2 Tbsp.
1 lb. dark chocolate, coarsely chopped
1/4 C. amaretto
2 boxes Dulce de Leche Girl Scout cookies
1/4 C. softened butter
8 large eggs
1/4 C. sugar
1 tsp. vanilla
1/2 tsp. salt

Preheat oven to 325.
Using 1/2 Tbsp. butter, grease a 9 in. springform pan and line bottom with parchment paper. Cover pan underneath and along sides with foil and set in a roasting pan.
Bring a medium saucepan of water to a boil, then reduce to simmer.
Combine chocolate, cut up 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 min.; set aside.
Process cookies in the bowl of a food processor until crumbs. Reserve 2 Tbsp. of processed cookies. To the rest, add 1/4 C. softened butter and process again until cookies are bread-like crumbs and stick together. Pour into the bottom of springform pan and press to make an even crust layer.
Combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5-10 min. Time required will be reduced if eggs are at room temperature. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times, until all of the egg mixture has been folded in.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about 1/2 way up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40-45 min.
Remove from roasting pan and cool on wire rack for about 15 min. Remove foil and springform pan, and let cool to room temperature.

Caramel Ganache:
1/2 tsp. flaky sea salt
8 oz. Caramel Kraft bits
1/8 C. heavy cream

In a microwave-safe bowl, add caramel bits and heavy cream. Microwave 30 seconds and stir. Continue to microwave in 30 sec. intervals and stirring until smooth and pourable. Add sea salt and stir. Pour in an even layer over top of torte, letting it drip down sides. Reserve some for decorating. Let cake stand for about 10 min. before adding chocolate ganache.

Chocolate Ganache:
8 oz. dark chocolate, coarsely chopped
1/8 C. heavy cream

In the top of a double boiler, add chocolate and cream. Stir as chocolate melts until the mixture is smooth and pourable; add more cream as necessary.
Pour over caramel ganache and let it drip down sides. Let stand a few min. and then drizzle with reserved caramel ganache and sprinkle reserve cookie crumbs on top. Refrigerate at least 1 hr. before serving. Remove from refrigerator about 30 min. prior to serving.