Winston’s Chocolate Torte Recipe

Time2h

Serves8

Rich, fudgy, flourless cake topped with homemade butter pecan ice cream and drizzled with caramel sauce.

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Ingredients

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1
Make the Chocolate Torte
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2
Melt the dark chocolate and unsalted butter together in a double boiler or microwave. Stir until smooth.
3
In a large bowl, whisk the sugar into the melted chocolate mixture until combined.
4
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and salt.
5
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until the center is set.
6
Make the Butter Pecan Ice Cream
In a saucepan, melt the butter over medium heat. Add the chopped pecans and toast for about 5 minutes until fragrant.
7
In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until combined.
8
Incorporate the toasted pecans and their butter into the cream mixture. Chill in the refrigerator for at least 2 hours.
9
Churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
10
Make the Caramel Sauce
In a medium saucepan, heat the sugar over medium heat until it melts and turns a deep amber color.
11
Remove from heat and carefully add the heavy cream and butter, stirring until smooth. Add a pinch of salt.
12
Assemble the Dish
Once the torte has cooled, slice it and serve each piece topped with a scoop of butter pecan ice cream and a drizzle of caramel sauce.