Chocolate Caramel Truffle Torte

Chocolate Caramel Truffle Torte
6 Reviews
Chocolate torte drizzled with caramel sauce is sinfully rich!
45 min
Prep Time
Total Time
16 servings



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


2 cups
Land O Lakes® Heavy Whipping Cream
16 ounces
high quality semi-sweet chocolate*, coarsely chopped

Caramel Sauce

3/4 cup
3/4 cup (3/4 cup)
firmly packed brown sugar
1/2 cup
light corn syrup
1/3 cup
Land O Lakes® Butter
2/3 cup
Land O Lakes® Heavy Whipping Cream


1 1/3 cups
Land O Lakes® Heavy Whipping Cream
*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.


  1. Heat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Tips

- 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)

Dietary Fiber

Recipe Comments and Reviews


This is a tried and true favorite. Even without the caramel sauce and whipped cream topping, it is still perfection. So simple yet so decadent and elegant.


This is one of my favorite go to recipes. If I am having special company for dinner on a work night this recipes throws together quickly and easily in the morning before leaving. The unsweetened whipping cream is perfect with this delicious rich and chocolatey treat It has never failed to be a hit.


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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