Chocolate Caramel Truffle Torte

Chocolate Caramel Truffle Torte

Chocolate torte drizzled with caramel sauce is sinfully rich!

45 min.prep time 3:10total time
16 servings
454 Ratings

Ingredients

Crust

1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup Land O Lakes® Butter, melted

Filling

16 ounces high quality real semi-sweet chocolate, coarsely chopped*

Caramel Sauce

3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup

Garnish

Directions

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.

Recipe Tip

- Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.

- Read more about this recipe on Recipe Buzz® Blog.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 serving)

Calories: 630

Fat: 47g

Cholesterol: 100mg

Sodium: 100mg

Carbohydrates: 56g

Dietary Fiber: <1g

Protein: 4g

Recipe #5446b©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

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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