Chocolate Caramel Truffle Torte
Source of Recipe
Internet
List of Ingredients
Crust
2 cups very finely chopped pecans
1/4 butter, melted
1/3 cup sugar
Filling
16 ounces (1 pound) bittersweet chocolate, chopped coarsley
2 cups heavy cream
4 tablespoon unsalted butter
2 teaspoons vanilla
Caramel Sauce
3/4 cup brown sugar
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup heavy cream
Recipe
Preheat oven to 350 degrees.
Crust In a small bowl mix together butter, sugar and pecans until well
blended. Press firmly into bottom and 1 inch up the sides of a 9 inch
springform pan. Bake 15 minutes or until golden. Cool.
Filling In a 2 quart glass bowl, combine chocolate and cream. Heat in
microwave on high 3-5 minutes stirring every 30 seconds, until smooth. Cut
butter into 4 pieces and add to chocolate mixture. Add vanilla. Stir until
smooth. Pour into crust. Refrigerate until firm, at least 5 hours. Cover
and refrigerate until ready to serve. Serve with caramel sauce and
chocolate whipped cream.
Caramel Sauce Combine all caramel sauce ingredients except heavy cream in 2 quart saucepan. Cook over medium heat, stirring occasionally until mixture
comes to a full boil. Cool 5 minutes, stir in heavy cream.
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