Yield: 16 Servings
|Pecans, very finely chopped||1-3/4 cups|
|Butter, melted||1/4 cup|
|Whipping cream||1 pint|
|Chocolate, real, high quality, semisweet, coarsely chopped||16 oz.|
|or semi- sweet real chocolate chips||2-2/3 cups|
Caramel Sauce: (makes 16 oz.)
|Brown sugar, firmly packed||3/4 cup|
|Corn syrup, light||1/2 cup|
|Whipping cream||2/3 cup|
|Whipping cream, whipped||1-1/3 cups|
Heat gas oven to 350°F. In medium bowl, stir together all crust ingredients; firmly press onto bottom and up sides of 10-inch tart pan with removable bottom. Place on cookie sheet; bake 15 to 18 minutes or until lightly browned. Cool completely.
In 2-quart saucepan, over medium heat, cook 2 cups whipping cream until just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).
Twenty minutes before serving, prepare sauce: In 2-quart saucepan over medium flame, combine brown sugar, sugar, corn syrup and butter; cook, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in whipping cream.
Garnish torte with whipped cream; serve with warm caramel sauce.
Note: Torte and sauce may be made one day before serving; reheat caramel sauce just before serving.