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pecans sugar butter whipping cream chocolate sugar brown sugar light corn syrup butter whipping cream salt whipping cream
Viewed: 40 - Published at: 9 years agoIngredients
- 1 34 cups pecans, very finely chopped
- 23 cup sugar
- 14 cup butter, melted
- 1 pint whipping cream (2 cups)
- 16 ounces high quality real semisweet chocolate, coarsely chopped (substitute 16 ounces or 2 2/3 cup real semi-sweet chocolate chips)
- 34 cup sugar
- 34 cup brown sugar, firmly packed
- 12 cup light corn syrup
- 13 cup butter
- 23 cup whipping cream
- 1 pinch sea salt (optional)
- 1 13 cups whipping cream
Method
- Heat oven to 350F 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 onto 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 the 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 and a pinch of sea salt, if desired.
- 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.
