La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Ganache Torte with Pecan Crust
 and Caramel Sauce

"Forget love - I'd rather fall in chocolate."

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Rees, Peter
Buy This Allposters.com
 

La Belle Cuisine

Ganache Torte with Pecan Crust
and Caramel Sauce
Savannah Grill Restaurant,
 Corte Madera, CA
Gourmet March 1988

For the crust:
3 2/3 cups pecans
1 1/4 cups sugar
7 tablespoons unsalted butter,
melted and cooled

For the ganache:
1 pound fine-quality bittersweet
chocolate, chopped
1 large egg yolk * [can be
omitted if you prefer]
2 cups heavy cream

For the caramel sauce:
1 stick (1/2 cup) unsalted butter,
cut into pieces
1 cup sugar
1 cup heavy cream, scalded
16 whole pecans, toasted lightly

* Egg safety information

Make the crust: In a food processor blend the pecans and the sugar, with
the motor running add the butter in a stream, and blend the mixture until it
is combined well.  Press the mixture into the bottom and 1 inch up the side
of a 10-inch springform pan, making the side 3/8 inch thick and the bottom
1/8 inch, and bake the crust in the middle of a preheated 325-degree F.
oven for 30 minutes, or until it is colored lightly. Let the crust cool in the
pan on a rack.
Make the ganache: In the top of a double boiler set over barely simmer-
ing water melt the chocolate, whisk in the yolk and the cream, scalded,
and whisk the mixture until it is just combined.
Turn the ganache into the crust and chill the torte for at least 2 hours and
up to 24 hours.
Make the caramel sauce:  In a heavy skillet melt the butter over moderate heat, stir in the sugar, and cook the mixture, stirring constantly with a fork, until it is a dark golden caramel.  Remove the skillet from the heat, add the cream carefully, stirring, and stir the caramel sauce until it is smooth.
Arrange the pecans decoratively on the torte and serve the torte with the caramel sauce.

Featured Archive Recipes:
Cocolat's Mocha Pecan Torte
New Orleans Chocolate Layer Cake
New Orleans Jolt Cake
Chocolate Voodoo Cake
Chocolate Mardi Gras Fondue

Index - Chocolate Recipe Archives
Index - Pie Recipe Archives
Index - Miscellaneous Desserts
Daily Recipe Index
Recipe Archives Index
Recipe Search