"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Torte Recipe

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This recipe for Caramel Torte, by , is from The Faunce Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Faunce


1 stick of butter, cold
1/3 c. sugar
2 tsp vanilla
1 1/3 c. flour
1 egg

1 1/2 c. semi sweet chocolate chips
1/2 c & 1/3 c. heavy cream
1 - 14 oz package of caramels
3 c. chopped pecans

To make crust:
Mix butter, sugar, vanilla, flour, and egg. Place crust in the bottom of a torte pan (where bottom pops up) and spread evenly. Place foil over crust and line foil with beans to weight down the crust. Bake at 400 for 10 minutes. Remover the beans and foil and bake crust for 5-7 more minutes .

Chocolate sauce:
Melt chocolate chips and 1/3 c. cream over a medium heat. Pour 3/4 of chocolate over crust and chill.

Melt caramels and 1/2 c. cream over a medium heat. Add pecans. Spread caramel/nut mixture over chilled torte.

Place remaining 1/4 c. melted chocolate in a Ziploc bag, cut a small tip off, and drizzle over torte in a crisscross pattern.

Personal Notes:
Personal Notes:
This was a winning recipe for the 1st Aberdeen Christmas Dessert Competition.
I place a fake holly leaf in the center of the torte and it looked fantastic.




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