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Caramel-Walnut Chocolate Torte




Source of Recipe


Internet


List of Ingredients




3/4 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cups sugar
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 cup walnuts, coarsely chopped
1/4 cup bottled caramel topping



Recipe



In a medium saucepan, melt the butter and chocolate over low heat. Remove the pan from the heat and stir in the sugar. Add the beaten eggs gradually, mixing well. Stir in the vanilla. Add the flour and 2/3 cup of the walnuts (reserving the remaining 1/3 cup) and mix well.

Spread the batter evenly into a generously buttered 9-inch springform pan. (Option: For a more finished look to the torte, sprinkle unsweetened cocoa powder around the sides of the buttered pan before pouring in the batter.) Sprinkle the reserved walnuts evenly over the top. Using a ribboning motion, pour the caramel over the top. (If the caramel topping is very thick, warm it in the micro-wave for a few seconds for easier pouring.)

Bake in a 350 degree oven for 35 to 38 minutes, or until an inserted toothpick comes out clean on the sides, but slightly moist in the center. Take care not to over-bake.

Cool the torte for 20 minutes; then release the sides from the springform pan. Makes 8 to 10 servings.