Chocolate, pecan and salted caramel torte
Get ahead Make up to the end of step 4 a few days ahead. Store the caramelised pecans in an airtight container – I use a jam jar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 100g caster sugar
- 50g pecans, roughly chopped
- 200g granulated sugar
- 100g unsalted butter, roughly chopped
- 150ml double cream
- 2 tsp fine sea salt
- 40g Belgian milk chocolate
- 60g cornflakes, crushed
- 100g Belgian dark chocolate (with 70% cocoa solids), chopped
- 125g unsalted butter
- 40g plain flour
- 40g cocoa powder
- ½ tsp baking powder
- 75g pecans, roughly chopped
- 25g caster sugar
- 75g light muscovado sugar
- 2 large eggs, beaten
- 150ml whole milk
- 125g Belgian dark chocolate (with 70% cocoa solids), broken into pieces
- 125g Belgian milk chocolate, broken into pieces
- 5 tbsp (100g) salted caramel sauce
- 200ml double cream
- a little melted milk chocolate, to finish
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