Tuesday, January 08, 2008

SAVORING the NEW HAMPSHIRE PRIMARY ~ FUDGE WALNUT TORTE with CARAMEL SAUCE


~ 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 )

5 comments:

Gina said...

Sounds rich and very tempting! :O)

jodi said...

Let me guess, there are no calories in this, having been scientifically removed?
I will have to try this when we're ready for a reward for our change in dining patterns.

joey said...

'Rich & tempting' is what it's all about, Gina ...

... and Jodi, guaranteed, 'no calories' for reading!

Catherine said...

Very tempting indeed!! What a delicious sounding dessert~fudge..nuts..& caramel sauce~Yum...anything with caramel and chocolate..and I'm hooked! You have tempted my taste buds once again Joey!! :)
Hug's, bloggin Sis'
Cat

joey said...

This is an amazingly easy dessert to make, Cat, and leftovers (if any) freeze well.