Caramel sauce is drizzled over this sinfully rich chocolate torte.
| 1 |
|
pint (2 cups) whipping cream |
| 16 |
|
ounces high quality real semi-sweet chocolate, coarsely chopped* |
| 3/4 |
|
cup sugar |
| 3/4 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup light corn syrup |
| 1/3 |
|
cup LAND O LAKES® Butter |
| 2/3 |
|
cup whipping cream |
| 1 1/3 |
|
cups 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 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 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.
Recipe Tip
Learn about gluten-free baking.
