Fudgy Chocolate Torte
½ cup chocolate chips
1/3 cup sweetened condensed milk
1 package devil’s food cake mix
1/3 cup oil
1 t cinnamon
15 ounce can sliced pears, drained
1/3 cup chopped pecans, toasted
2 t water
Whipped cream and additional toasted pecans
Melt chocolate and condensed milk; stir until smooth.
In bowl, combine cake mix, oil, and cinnamon until crumbly. Set aside ½ cup for topping.
In food processor, process pears until smooth; add to cake mixture.
Add eggs; beat on medium speed for 2 minutes.
Pour into greased 9” spring form pan. Drop melted chocolate by tablespoons over the batter.
Combine pecans, water, and reserved cake mixture; crumble over chocolate.
Bake at 350 degrees for 45-50 minutes. Cool for 10 minutes.
Run a knife around edge of pan, cool on wire rack. Remove sides of pan.
Place slice on plate, drizzle on caramel sauce, top with whipped cream and additional pecans.
Best Caramel Sauce
1 cup sugar
1/4 cup water
2 T. corn syrup
Pinch of salt
1/2 cup heavy cream
¼ t rum extract
1/2 stick unsalted butter
1 t. vanilla extract
Boil sugar, water, corn syrup, and salt in a saucepan
over medium-high heat, swirling occasionally.
Cook until caramel is light brown. Add cream and rum, whisking to combine. Off heat, whisk in butter and vanilla.
These products are baking and food flavoring products and not intended for hard candy, crafts or potpourri, eCigarette or other aroma applications.