Dark Chocolate Ganache Torte with Pecan Crust and Caramel Sauce

SO GOOD!!

(I halved the crust and ganache in this recipe to fill one pie dish – makes about 12 servings since it is SO rich)

crust:
3 2/3 cups pecans
1 1/4 cups sugar
4 tablespoons butter, melted and cooled

ganache:
2 2/3c dark chocolate chips
1 egg yolk
2 cups heavy cream

caramel sauce:

1/2 cup butter
1 cup sugar
1 cup heavy cream
16 whole pecans, toasted lightly

Make the crust: In a food processor (or magic bullet!) blend the pecans and the sugar, and then add the melted butter and blend the mixture until it is combined well. Press the mixture into the bottom of pie dish or springform pan. bake at 325ºF for 30 minutes, or until it is coloured lightly. Let the crust cool in the pan on a rack.

Make the ganache: In the top of a double boiler set over barely simmering water, melt the chocolate, yolk, and cream, and whisk until mixture until it is just combined.Let cool for five minutes and then turn the ganache into the crust and chill the torte for at least 2 hours and up to 24 hours. (best if you serve it the next day)

Make the caramel sauce: In a heavy skillet melt the butter over moderate heat, stir in the sugar, and cook the mixture, stirring constantly with a fork, until it is a dark golden caramel. Remove the skillet from the heat, add the cream carefully, stirring, and stir the caramel sauce until it is smooth.

Arrange the pecans decoratively on the torte and serve the torte with the caramel sauce.

Stuff your face!!

Asian Crunch Salad

As promised, here is the "noodle salad" that you all wanted at the last Potter family dinner.

Photo and original recipe found here

Salad ingredients:

• 1 (16oz) package of slaw mix or a Napa cabbage chopped or 1/2 head of regular cabbage finely chopped (add shredded carrots if you want)

• 2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)

• 1 Cup Sliced almonds, toasted

• 1 Cup Sunflower kernels

• 1 bunch Green onions, chopped

Dressing:

• ½ Cup Sugar

• ¾ Cup Vegetable oil

• 1/3 Cup Vinegar
• 2 beef flavor packets from ramen noodles

Mix the slaw with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours (I never chill it this long because I am never plan that far ahead! haha but apparently the flavors are better if chilled longer). Stir before serving……


I added the noodles about an hour before serving, because I like the noodles crunchy. The actual recipe said to crunch the noodles and place them on the bottom of the slaw mix in the very beginning so that they soak up the flavors of the dressing over time. Whatever your preference!

Yields 8 - 10 servings.