As I add photos to this post, I have to get up and grab another slice of the Caramel Torte. It is deceptively simple to make with just four ingredients: cajeta (or another form of caramel), wafers, melted dark chocolate and salted, toasted pecans.
I have been making cajeta out of our extra goat’s milk for some time in the form of a syrup. Click here to read more about cajeta and see a recipe with step by step photos and directions. But I have been wanting to experiment with making it thicker, more like candy, and when I stumbled upon torte-sized wafers in a local ethnic store, I thought they would be a perfect vehicle for cajeta. I reduced the cajeta down further than I usually do (from 2 quarts of milk to 2 cups of caramel instead of 3-4 cups of syrup) and added a pinch of salt. It was pretty delicious layered between the wafers, but I had to take the caramel torte to the next level by pouring dark chocolate and sprinkling on toasted, salted pecans on top.
Caramel Torte Recipe
- 2 cups of caramel, dulce de leche or cajeta
- 1 package of torte-sized wafers
- 3 oz. of dark chocolate
- 2 handfuls of salted pecans
(If making cajeta. Otherwise, store bought is fine.) Use the recipe and instructions for cajeta. Cook further until dark and thick, or reduced to approximately 2 cups, and stir in a pinch of salt.
Chop the chocolate and melt in a double boiler. Allow to cool. Toast the pecans in a dry pan and allow to cool. (I keep my nuts in the freezer. If yours are room temperature and roasted, you can skip toasting.)
Assembling. Spread the caramel or cajeta on top of a wafer. Continue to alternate layers of caramel and wafers until one or both are used up. Finish with a wafer. Spread the melted chocolate on top. Finally, sprinkle the pecans over the top. Chill in the fridge for at least one hour before cutting and serving.
Click on any of the thumbnails in the gallery below to see enlarged, step by step pictures.
I hope you enjoy it and share!