~ Syringa vulgaris (purple lilac)
New Hampshire State Flower
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FUDGE WALNUT TORTE with CARAMEL SAUCE
~ Delicious dessert compliments of Colby Hill Inn
Henniker, New Hampshire
(Specialties of the House)
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1 3/4 cups finely chopped walnuts (or pecans)
2/3 cup sugar
1/4 cup melted unsalted butter
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2 cups heavy cream
16 oz. chopped good quality semisweet chocolate
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Caramel Sauce:
1 16 oz. box brown sugar
2 cups heavy cream
2 cups unsalted butter
2 tsp. vanilla extract
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Fresh whipped cream
- Combine walnuts, sugar and melted butter. Press into the bottom and sides of 10-inch tart pan with removable bottom. Bake in 350-degree oven for about 15 minutes or until lightly browned. Cool.
- In saucepan over medium heat, bring heavy cream to full boil. Remove pan from heat and stir in chocolate until completely melted. Pour into cooled crust and refrigerate until set.
- Caramel Sauce: In saucepan, combine brown sugar, heavy cream and butter. Bring to slow boil. Cook until all of the sugar is dissolved. Add vanilla. Keep caramel sauce warm.
- To serve, garnish each slice with dollop of whipped cream and drizzle with warm caramel sauce ~ also good on ice cream with toasted pecans. ( 6-8 servings )
Comments
I will have to try this when we're ready for a reward for our change in dining patterns.
... and Jodi, guaranteed, 'no calories' for reading!
Hug's, bloggin Sis'
Cat