Comme Chocolat I
Comme Chocolat I
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Ganache Torte with Pecan Crust
 and Caramel Sauce



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Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Rees, Peter
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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.

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