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by Executive Pastry Chef of the Seelbach Hilton
For the Caramel Sauce
- Begin with two heavy bottomed sauce pans. Fill one with 2 Cups of sugar and ½ Cup of water, and the other ( a much larger one) with 2 Cups of heavy cream.
- Place the pan of cream on low heat ; place the pan with the sugar on high heat and allow to boil. Boil the sugar until it reaches a temperature of 305 F. Turn off heat and allow the caramel to continue darkening to the desired caramel color. The darker the caramel, the more robust the final product will be.
- Remove the cream from the heat, and VERY CAREFULLY AND SLOWLY pour the now caramelized sugar into the larger pan with the warm cream. IT WILL SPLATTER! Be Very careful of your face and eyes, and wear oven mitts while you stir with a whisk.
- Allow to cool to room temperature, if it becomes too thick as it is cooling add more cream. When completely cool, it should coat the back of a spoon evenly
For The Crust
- 3 C roasted pecans, lightly ground
- 1 C fuilletine
- ½ C melted butter
- ½ C granulated sugar
- ¼ C caramel sauce
- Combine all ingredients and mix until well combined. Spray and layer with parchment one 10” spring form pan and lay an even layer of crust mix down onto the bottom. Bake at 375 for 7 to 10 minutes. Set aside to cool.
For the Ganache Filling
- 1 C heavy Cream
- 1 pound sweetened dark chocolate
- 2 oz unsweetened chocolate
- 1 t vanilla extract
- 3 oz butter
- 3 T caramel sauce
1. Combine chopped chocolates in a medium sized bowl. Heat Cream and butter in a heavy bottomed saucepan on the stove.
2. When Cream mixture is hot, pour over chopped chocolate and let stand for five minutes. After this time, using a whisk and starting in the center of the bow, make small, quick circles, allowing the cream and chocolate to emulsify. As the ingredients mix and become smooth, slowly work to the outer edges of the bowl, so as to allow all of the ingredients to come together.
3. Add Caramel Sauce and vanilla. When al ingredients are combined, pour the ganache mix over the cooled crust. Place in the fridge for at least four hours to completely set.
For the Glaze
- 1 C water
- 1 ¾ C sugar
- ½ C nonfat milk powder
- 1 C dark cocoa powder
- 5 gelatin sheets
- Soak gelatin sheets in ice water until they become completely hydrated. Squeeze to remove extra water and set aside.
- Boil together water, sugar and powdered milk. Stir well.
- When milk is dissolved, add cocoa powder and cook until 215 degrees F on a candy thermometer. Allow to cool to 140 F and add gelatin. Cool to 86 F.
- Using a large ladle, pour a scoop of the glaze directly onto the center of the cooled torte, and allow to enrobe the top and the sides completely. Save extra glaze by doing this over a baking pan or large piece of parchment or waxed paper.
- Cut into desired servings (it is very rich, so smaller is better!) Serve with caramel sauce and freshly roasted pecans