*Ingredients
*Chocolate cake:
°2/3 cup flour
°1/2 c unsweetened cocoa powder
°1/2 tsp salt
°1/4 c unsalted butter cut to pieces
°1 1/2 cup lightly packed brown sugar
°2 eggs at room temperature
°2 teaspoons of vanilla
+Caramel Pecan Filling:
°1 1/2 cup lightly packed brown sugar
°1/2 cup corn syrup
°1/2 c soft unsalted butter
°5 oz condensed milk
°2 cups toasted pecans, coarsely chopped
+Ganache:
°16 oz finely chopped bittersweet chocolate
°1 cup 35% cream
°1 tbsp vanilla
+caramel drizzle
°toasted pecan halves
*Preparation
Preparation of the cake; line a jelly roll pan with foil, allowing excess to hang over. Fold the excess under the mold. Butter the foil in the pan. To book.
In a bowl, mix the flour, cocoa and salt. To book. In saucepan, combine butter also brown sugar. Cook over medium heat, stirring often, until butter has melted and mixture is smooth.
Pour the mixture into a large bowl and let cool slightly. Using a whisk, incorporate the eggs and vanilla into the butter mixture.
Using a spatula, incorporate the reserved dry ingredients, mixing until the batter is smooth. Pour the batter into the reserved pan and spread it evenly.
Bake in preheated 350°F oven for about 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Placing pan on a wire rack also let cool.
Using the excess foil on each side of the pan, invert the cooled chocolate cake onto a baking sheet. Carefully remove the foil.
Using the bottom of a 9-inch springform pan, cut a circle out of the cake. Put the cut cake in the springform pan with its bottom.
Preparation of the filling; in a saucepan, combine the brown sugar, corn syrup and butter. Boil over medium-high heat, stirring occasionally, for about 3 minutes or until mixture has thickened slightly. Remove from fire.
Add the condensed milk and stir with a wooden spoon until the caramel is homogeneous. Add the pecans and toss to coat well. Pour the filling over the cake in the pan and spread it evenly. Refrigerate for 30 minutes or until filling is set.
Preparation of the ganache; meanwhile, place chocolate in heatproof bowl. In a small saucepan, heat the cream over medium heat until small bubbles form near the sides. Pour cream on chocolate & let stand for 30 sec.
Stir until the chocolate has melted. Stir in vanilla. Pour the ganache over the caramel and walnut filling and texture the top with a metal spatula. Refrigerate for 2 hours or until the ganache has set. About 1 hour before serving, unmold the torte onto a serving platter. Using a metal spatula, smooth the sides of the cake, if necessary.
Let the torte rest at room temperature. Serve with caramel coulis and garnish each serving with half a pecan, if desired. To toast the pecans, place them on a baking sheet and bake in a preheated 350°F oven for about 5 mn
Enjoy !
