Chocolate Caramel Nut Torte Recipe
Chocolate Caramel Nut Torte
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Base
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt together over a pot of simmering water or in the microwave, stirring until smooth. Allow to cool slightly.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Stir in the melted chocolate mixture.
- 4
Combine Dry Ingredients
Sift the all-purpose flour into the chocolate mixture and fold gently until just combined. Then fold in the chopped mixed nuts.
- 5
Bake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 6
Prepare the Caramel Sauce
In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, heavy cream, and sea salt. Stir constantly until the mixture comes to a boil, then reduce heat and simmer for 5-7 minutes until thickened.
- 7
Assemble the Torte
Once the torte is completely cool, pour the warm caramel sauce over the top, allowing it to drip down the sides. Let it set for about 30 minutes.
- 8
Serve
Slice the torte and serve as a decadent dessert. Enjoy!
