Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Chocolate torte drizzled with caramel sauce is sinfully rich!
Heat oven to 350°F.
Stir together all crust ingredients in bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan onto baking sheet. Bake 15-18 minutes or until lightly browned. Cool completely.
Heat 2 cups whipping cream in 2-quart saucepan over medium heat 5-8 minutes or until mixture just comes to a boil. Remove from heat; stir in chocolate 2-3 minutes or until completely melted. Pour into cooled crust. Refrigerate at least 2 hours or until set.
Combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture comes to a full boil. Cool 5 minutes; stir in 2/3 cup whipping cream.
Beat 1 1/3 cups whipping cream in 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.
Dietary Fiber: <1g
I've made this a few times for holidays and special occasions. It is without a doubt, delicious! VERY rich, though so only slice into slivers (about 1 - 1.5 inch at base of wedge). It's easy and has a beautiful presentation.
This dessert is outstanding but so rich. You can only eat a sliver. Everyone who tasted it loved it. I will probably make this one forever.
I have made this twice. It is a wonderful and very rich.I have also used the crust recipe for pecan pie. The non-celiac family members prefer the crust over flour crust now. Woderful and easy to make.Thank you for this site. It is my favorite GF baking site.
I have never made this recipe with pecans. I always use ground almonds available at trader joe's. This is an AWESOME recipe but is totally dependent on your chocolate quality. I use 72% cocoa chocolate.Also, due to corn allergy in our house, I make the caramel by melting sugar over the stove and slowly adding cream to the melted sugar until it is the right consistency - and don't even bother with butter. It's not necessary if you make a sugar/cream caramel.In any case, this is one of my all time favourite decadent desserts. I have been making it for almost 7 years, since I first discovered it on this site.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2172
© 2014 Land O'Lakes, Inc.
Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it.
Bring the bold flavors of
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Who doesn’t like Halloween? As you know, this is the time of year I let the boys decorate cookies with crazy eyes, spikes, legs and black icing. Yes, you read that right…black icing. The scarier and more crazy-looking things are, the more the boys are into it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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