Chocolate, Caramel and Cashew Torte

Chocolate, Caramel and Cashew Torte IMAGE Author: Canadian Living Credits: Chocolate, Caramel and Cashew Torte IMAGE

This rich torte is filled with gooey caramel and crunchy nuts – perfect matches for chocolate. You don't need a candy thermometer to make the caramel, but you will need to keep an eye on it, so make sure that you have all your ingredients handy before you start cooking. For a special touch, sprinkle a pinch of fleur de sel over each slice before serving. 

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 1/2 cup butter softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 3/4 cups all purpose flour
  • 1/4 cup ground cashew (about 1/2 cup whole)
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1 pinch salt
Caramel Cashew Filling:
  • 2/3 cups granulated sugar
  • 2 tablespoons water
  • 1/2 cup whipping cream (35%)
  • 3/4 cups chopped roasted cashews
Ganache:
  • 6 oz bittersweet chocolate finely chopped
  • 1/4 cup cold butter chopped
  • 1/4 cup whipping cream (35%)

Method

In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla.

Whisk together flour, ground cashews, cocoa, baking powder and salt; stir into butter mixture.

Press onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom; refrigerate until firm, about 30 minutes.

Bake on baking sheet in 350ºF (180ºC) oven until surface is dry, about 30 minutes. Let cool on rack. (Make-ahead: Cover and store in cool, dry place for up to 24 hours.)

Caramel Cashew Filling: Meanwhile, in heavy saucepan, stir sugar with water over medium heat until dissolved; brush down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 10 minutes.

Holding pan at arm's length and averting face, add cream; whisk until smooth. Stir in cashews; boil for 1 minute. Pour into heatproof bowl; let cool for 30 minutes.

Spread over pie shell; refrigerate until set, about 2 hours.

Ganache: Place chocolate and butter in heatproof bowl. In saucepan, bring cream to boil over medium-high heat; pour over chocolate mixture and whisk until melted and smooth. Refrigerate until cool, about 30 minutes.

Pour ganache over tart; spread evenly. Refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 3 days.)

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 98 mg
  • Sugars 23 g
  • Protein 5 g
  • Calories 414.0
  • Total fat 29 g
  • Potassium 251 mg
  • Cholesterol 67 mg
  • Saturated fat 15 g
  • Total carbohydrate 36 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Chocolate, Caramel and Cashew Torte

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