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Grease three 9” (1.5 L) round
metal cake pans; line bottoms with parchment paper. Set
aside.
Cake
In heatproof bowl set over
saucepan of simmering water, melt chocolate; let cool
slightly. In large bowl, whisk together flour, brown sugar,
baking soda, baking powder and salt. Beat in sour cream and
butter until thick batter forms. Beat in eggs, one at a
time, beating well after each addition; beat in chocolate
and vanilla. Continue to beat for 2 minutes, scraping down
sides of bowl occasionally. Slowly mix in milk. Stir in
pecan pieces. Divide batter evenly among prepared pans.
Divide caramels evenly among pans, place them into the
batter, pushing them in until they are just covered. Bake at
350°F (180°C) oven for 35-45 minutes, or until toothpick
inserted in centre comes out clean. Let cool in pans for 15
minutes. Turn onto racks and peel off paper; let cool
completely.
Caramel
In heavy saucepan, stir sugar
with water over medium heat until dissolved, brushing down
sides of pan with pastry brush dipped in cold water. Bring
to boil; continue to boil without stirring but brushing down
side of pan, until dark amber in color. Holding pan at arm’s
length and averting face, add cream then whisk until smooth.
Whisk in butter until smooth. Let cool.
Topping
Whip cream with icing sugar
until stiff peaks form.
To assemble torte
Place 1 cake layer on cake
plate. Drizzle with 2 Tbsp (30 mL) caramel. Spread 1 cup
(250 mL) of the whipped cream over top. Drizzle with 2 Tbsp
(30 mL) caramel. Repeat layers once being careful not to let
any caramel drip down sides. Top with remaining cake layer.
Spread remaining whipped cream over top and sides or torte,
smoothing surface. Drizzle some caramel over top. Garnish
with pecan halves and more caramel candies. Serve with
remaining caramel. |
