Ingredients
- 1 box Pillsbury Plus Chocolate Cake Mix
- 12 oz Chocolate Ganache
- 6 oz. Butter Brickle pieces
- 2 oz. Cocoa powder
- Caramel Sauce
- Chocolate Ganache
- 3 lbs. semi-sweet chocolate chips
- 1 qt. heavy cream
- Boil cream, pour over chocolate and stir until smooth. Chill. Whip chilled Ganache for 5 minutes.
- Caramel Sauce
- 1 1/3 c. cream, scalded
- 12 oz. butter, cold and cubed
- 1/2 c. light corn syrup
- 1 1/2 lb. sugar
Directions
In a heavy pot over high heat, bring syrup to a boil. Slowly add the sugar stirring constantly until all the sugar is dissolved (liquid and golden brown) about 10 minutes. Remove from the heat and using a whisk, very carefully add the cubed butter. Whisk until all the butter is incorporated. Slowly whisk in the hot cream. Let cool. Store covered at room temperature.
Prepare cake according to directions. Spread bottom layer of cake with 6 ounces of Ganache. Sprinkle with 3 ounces of Butter Brickle pieces. Place top layer on cake. Spread Ganache around outside border and press Butter Brickle pieces into Ganache. Sprinkle top with Cocoa powder. Place 2 ounces of caramel sauce on each plate. Place a slice of the cake on the pool of caramel sauce
and serve.
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Submitted 12/3/05.
Source: Chuck & Harold's - A Cafe
Submitted By: d joe
Chocolate Paradise Torte with Caramel Sauce