This is from Land O Lakes. I first found this recipe in one of their many excellent cookbooks, Country Heritage Meals and Menus, many years ago. It is probably the easiest "show stopper" recipe you will ever make and it's sure to be a big hit. This can be made the day before and refrigerated until ready. Just whip the cream and drizzle the caramel sauce just before serving.
Preparation time: 45 min
Baking time: 15 min
Yield: 16 servings
Yield: 16 servings
Crust Ingredients:
1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup Butter, melted
1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup Butter, melted
Filling Ingredients:
1 pint (2 cups) Heavy Whipping Cream
16 ounces high quality real semi-sweet chocolate, coarsely chopped*
1 pint (2 cups) Heavy Whipping Cream
16 ounces high quality real semi-sweet chocolate, coarsely chopped*
Caramel Sauce Ingredients:
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup Butter
2/3 cup Heavy Whipping Cream
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup Butter
2/3 cup Heavy Whipping Cream
Garnish Ingredients:
1 1/3 cups Heavy Whipping Cream
1 1/3 cups Heavy Whipping Cream
Heat oven to 350°F. Stir together all crust ingredients in medium bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan on baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.
Meanwhile, heat 2 cups whipping cream in 2-quart saucepan over medium heat until mixture just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).
Twenty minutes before serving, combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in 2/3 cup whipping cream.Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.
*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.
Recipe Tip:
Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.
Nutrition Facts (1 serving): Calories: 630, Fat: 47g, Cholesterol: 100mg, Sodium: 100mg, Carbohydrates: 56g, Dietary Fiber: 1g,
© 1995 Land O'Lakes, Inc.
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