Ingredients

How to make it

  • Heat oven to 350°F. Stir together all crust ingredients in medium bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan on baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.
  • Meanwhile, heat 2 cups whipping cream in 2-quart saucepan over medium heat until mixture just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).
  • Twenty minutes before serving, combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in 2/3 cup whipping cream.
  • Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.
  • *Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.
  • Recipe Tip
  • Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.

Reviews & Comments 4

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  • sunsettrose 14 years ago
    This is great! My mom can't eat wheat, so this, to me, is the greatest thing EVER! Then again, she can't eat chicken or beef, either....
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    " It was excellent "
    greekgirrrl ate it and said...
    I can do gluten free. I always think that GF recipes are healthier for some reason but i see that it's just the lack of wheat...right? I think my sis has a wheat intolerance--she's getting checked for it-so I'll pass this on to her. I can make it for myself too! Thanks!
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    " It was excellent "
    ahmed1 ate it and said...
    Another creative and delicious one Peeta!!
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    " It was excellent "
    magali777 ate it and said...
    sounds great, I love caramel
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