Chocolate Ganache for Marcel Desaulniers' "Chocolate Demise"

This is Marcel Desaulniers' Chocolate Demise, a flourless chocolate cake from his book Death by Chocolate, The Last Word on a Consuming Passion, ISBN 978-0847815647. The top and bottom layers are chocolate truffle cake, the middle layer is a chocolate ganache composite layer: one layer ganache, one layer pecan tuile, repeated 4 times, for an eight-layer composite. The pecan tuile layers are supposed to be large tuiles, 8-inches in diameter, but I decided crush them instead. I used three types of chocolate: Scharffen Berger bittersweet (70% cacao), semisweet (66% cacao), and unsweetened (99% cacao). The cake is frosted with chocolate ganache.