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Ingredients (view qty in metric system instead) Crust: 3 cups chopped pecans 3 tbsp. melted butter Filling: 18 ounces semisweet chocolate 1 ounce vegetable oil 1 quart heavy or whipping cream Sauce: 2 sticks butter, chopped 1 3/4 cups sugar 2 cups heavy or whipping cream pinch salt Directions For crust: Grind pecans in food processor until finely chopped. Add butter and process 10 seconds. Scrape down sides with rubber spatula and process 10 seconds. Press pecan mixture into bottom of 10 inch ungreased false bottom or springform pan. Bake 8 to 10 minutes or until crust is golden brown. Refrigerate until cold. Filling: Place chocolate in double boiler and add oil. Place over slowly boiling water until chocolate is hot and melted. Set aside. Beat cream to medium peaks. Fold in hot chocolate mixture until well combined and no streaks of chocolate or cream remain. Scrape over cold pecan crust and smooth top. Refrigerate until cold and set, at least 3 hours. Sauce: Place butter and sugar in large saucepan. Cook over medium heat until butter is melted. Increase heat to high and boil butter-sugar mixture, without stirring, until dark golden, swirling pan occasionally. Add 1 cup cream-be careful, mixture may splatter and bubble up. Add remaining cream and stir well. Continue boiling until mixture thickens to sauce consistency. Strain and let cool. To Serve: Warm a towel under hot water. Wring out and rub around sides of torte pan, repeat if necessary until pan sides will release. Release torte from pan. Slice with a knife warmed under hot water and wiped dry. Warm sauce slightly in microwave. Garnish each torte slice with a piped rosette of whipped cream. Spoon sauce liberally over top of slice, allowing excess to drip down sides. Top whipped cream with a chocolate curl and a small strawberry if desired. Store covered and refrigerated away from strong foods like cheese or onions. Makes 1 torte. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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