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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This torte is so sinfully rich one nine-inch torte has been know to serve twenty adults Ingredients:
the shell |
ingredients |
one box “nabisco’s famous” chocolate wafers, or your favorite chocolate nut cookies |
2/3 cup pecans |
melted butter (half stick or less) |
9 inch spring-form pan |
the filling |
ingredients |
one and one half to two pounds of the best available melting chocolate |
more melted butter (up to one stick) |
one half pint (or more) heavy whipping cream |
the sauce |
melted butter (one stick or a bit more) |
cane sugar (a pound or less) |
heavy whipping cream (one half pint - or more |
Directions:
1. The Shell
2. Chop/process the wafers and pecans until fine, add enough melted butter to press this into the spring-form pan (along the bottom and halfway up the sides). Bake in oven at 350°F for 20 minutes, put aside.
3. The Filling
4. In double boiler melt the butter and then add the chocolate. When chocolate is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour mixture into the prepared shell. Refrigerate for at least four hours.
5. The Sauce
6. Melt butter over fairly high heat. Add sugar until saturated (the heat must be high enough for the sugar to dissolve; when no more will dissolve, the solution is saturated). Stirring only occasionally, let the mixture “burn” just enough to turn into a rich caramel. Add the cream, stirring briskly until well blended and smooth. Strain if necessary for smoothness.
7. The sauce, served warm, should accompany the torte, served cold. One nine-inch torte has been known to serve twenty adults, so be careful...
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