Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
Chocolate torte drizzled with caramel sauce is sinfully rich!
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 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.
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.
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
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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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