Chocolate torte drizzled with caramel sauce is sinfully rich!
Story Behind the Recipe
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1 3/4 cups very finely chopped pecans
2/3 cup sugar
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
3/4 cup sugar
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.
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.
Read the Story Behind the Recipe
- Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.
Sometimes you want a dessert that will wow your guests even before they lift their forks. These rich tortes and colorful layered trifles look impressive — and taste even better.