How to Make Chocolate Walnut Salted Caramel Torte

Chocolate Walnut Salted Caramel Torte Crust

• In food processor, pulse one pack of graham crackers until fine.
• Add half a cup toasted walnuts and 6 oz of melted butter. Pulse this until well combined.
• Press into the bottom of a tart pan or springform pan. I like to get a good edge by using a measuring cup to press the sides up.
• Place remaining walnuts over the crust and gently press them into the crust slightly.

Chocolate Walnut Salted Caramel Torte Caramel Sauce

• Make salted caramel sauce from Food of our Lives. “It is seriously best sauce of my life,” notes the baker of this torte!
• Gently pour a cup to a cup and a half of caramel over the nuts making sure it’s evenly distributed.
• Set aside to cool and thicken. -it can be set in the freezer for 5 to 10 minutes to cool quickly to make sure it’s done in time for the chocolate.

Chocolate Walnut Salted Caramel Torte Filling

• Place 3/4 a cup of heavy whipping cream in a saucepan. Bring to a simmer (until milk is visibly heated but not boiling).
• Remove from heat pour in one cup of semi-sweet chocolate chips. Let’s sit for about 3 minutes.
• Whisk until smooth.

Assembling the Rest of the Chocolate Walnut Salted Caramel Torte

• At this point you want a mostly firm caramel before you add the chocolate to assure you get that good layering effect. Gently drizzle the chocolate over top making sure to cover all of it evenly.
• Chill for at least 2 hours before serving.