Caramel Chocolate Torte

Several years ago, I saw a picture of one of the most beautiful desserts I've ever seen. Chocolate cake. Toasted pecans. Caramel. Ganache. Cocoa. I had to have it. So I started playing with ingredients and came up with this torte. A.k.a. The Best Dessert Ever, according to Jenny.

CARAMEL CHOCOLATE TORTE
½ c. flour
¾  tsp. baking powder
1/2 tsp. salt
10 oz. semisweet chocolate, chopped, divided
½ c. (1 stick) unsweetened butter
3 large eggs
2/3 c. sugar
2 tsp. vanilla

Spray a 9” springform pan with cooking spray. Sift dry ingredients together in separate bowl.

Place 8 oz. of semisweet chocolate in microwave dish.

Melt 1 minute. Add butter, melt another minute. Place eggs, sugar, and vanilla in mixing bowl.

Beat on medium speed 4 minutes. Scrape bowl. Beat 2 minutes.

Add melted chocolate. Beat 1 minute on medium speed. Add dry ingredients. Beat on low 15 seconds.

Stir in remaining 2 oz. semisweet chocolate.

Scrape into springform pan. 

Bake at 350˚ about 20 minutes.

Cool, then remove sides of springform pan.

Chill in refrigerator at least 3 hours.

When thoroughly chilled, assemble dessert on large platter.

Toast 1 c. pecans at 400˚ for 5 minutes.

Cool. Sprinkle nuts on baked cake.

Pour on caramel topping.

Caramel Topping1 c. cold, unsalted butter
1 c. brown sugar
¼ c. light corn syrup
1 - 14 oz. can sweetened condensed milk
½ tsp. vanilla

Butter the sides of a heavy saucepan. Melt butter over low heat.

Stir in brown sugar, corn syrup, and condensed milk.

Raise heat to medium-low;

bring to a boil, stirring constantly, for 3 ½ (for runnier caramel) or 4 minutes for firmer caramel), no more than that.
Remove from heat, stir in vanilla. Pour on top of cake.

Refrigerate for ½ hour.

Pour on warm ganache.

Ganache
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

Put chocolate into a large heatproof bowl. Bring 1 cup of cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Stir the mixture very gently, incorporating the cream steadily, without overworking. The mixture should begin to appear glossy, a good sign that the suspension is stable.

Make sure the cake is completely cool and set it on a wire rack. Place the wire rack on a baking sheet to catch any drips. Pour ganache over cake, using an offset spatula to spread evenly.

After assembling and when slightly cool, dust with dry cocoa. If you’re not going to eat it right away refrigerate. Let it come to room temperature before serving. Slice with a sharp knife.

Now savor each and every bite.