10-Inch Chocolate Ganache Torte with Caramel Sauce
Serves 10-12
4 tbsp unsalted butter, melted
7 tbsp sugar
1 cup pecan halves

Place pecans and sugar in food processor and grind until pecans are medium ground. Place in stainless bowl and mix in melted butter.

Place in 10-inch spring form pan and pack evenly in bottom only.

Bake in 350-degree oven for 6-8 minutes, until golden brown, then cool.
16 oz. bittersweet chocolate, melted
1 pint heavy whipping cream
1 egg yolk
pecan halves for garnish

Place melted chocolate in food processor with cream and blend until smooth. Add egg yolk and scrape bowl; continue blending until fully incorporated.

Place mixture evenly in spring form pan. Place pecan halves around the outside of torte and chill for at least one hour before serving.
Caramel Sauce
4 tbsp unsalted butter
7 tbsp sugar
1/2 cup heavy whipping cream

Melt butter, add sugar and whisk until bubbling. Slowly add cream and bring to a boil. Cool until lukewarm.
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Executive Chef Ken Sharp
El Gaucho
2505 1st Avenue
Seattle (206) 728-9593