Salt Caramel Cashew Chocolate Torte Recipe

Prepare the Torte Batter

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a medium saucepan, melt the dark chocolate and butter together over low heat, stirring until smooth. Remove from heat and let cool slightly. In a large bowl, whisk together the eggs, sugar, and vanilla extract until pale and fluffy. Gradually mix in the melted chocolate mixture, then fold in the flour and salt until just combined. Finally, fold in the cashew nuts. Pour the batter into the prepared pan.

Bake the Torte

Bake in the preheated oven for 25-30 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the torte cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Salt Caramel

In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, swirling the pan gently to avoid burning. Once melted, remove from heat and carefully whisk in the heavy cream and butter until smooth. Stir in the sea salt, and let cool slightly.

Prepare the Sabayon

In a heatproof bowl, whisk together the egg yolks, sugar, and amaretto. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume, about 5-7 minutes. Remove from heat and let cool slightly.

Assemble and Serve

Slice the cooled torte and plate it. Drizzle the warm salt caramel over the slices and serve with a generous spoonful of amaretto sabayon on the side.