(To me this is really a tart, not a torte.
However, the Chef says "Torte", and he is in charge!)

Filling:
1 1/2 cups sugar
1/4 cup water
1 1/4 cups whipping cream room temperature

Topping:
3/4 cup whipping cream
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter
2 1/4 teaspoons light corn syrup

For crust: Grind nuts and sugar in processor. Using wooden spoon, mix butter in bowl until light and fluffy. Mix in nut mixture. Add egg; beat to blend. Add both flours and stir until just combined. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. Preheat oven to 350 degrees F. Roll out dough between sheets of plastic to 15-inch round. Remove top sheet of plastic. Transfer dough to 11-inch-diameter tart pan with removable bottom and remove plastic. Press dough into tart pan; trim edges. Freeze 15 minutes. Line dough with foil. Fill with dried beans. Bake 15 minutes. Remove foil and beans. Continue baking until crust is golden, about 20 minutes. Cool on rack. Maintain oven temperature.
For filling: Combine sugar and water in heavy medium saucepan. Cook over medium heat, stirring until sugar dissolves. Cook without stirring until deep amber, brushing down sides of pan with wet brush if sugar crystals form and swirling pan occasionally, about 15 minutes. Remove from heat. Gradually stir in cream (mixture will bubble). Add butter and stir until melted and smooth. Pour filling into crust. Bake until filling bubbles and thickens, but still moves when pan is shaken, about 30 minutes; cool. Chill until set, about 1 hour. (Butter may rise to surface as dessert chills.)
For topping: Cook all ingredients in heavy small saucepan over low heat, stirring until smooth. Pour over filling. Chill until firm, about 1 hour. (Can be prepared 2 days ahead.) Let stand 30 minutes at room temperature; serve.