- 12
- 20 mins
- 64 mins
Ingredients
- 1 pkg. (8 squares) semi-sweet chocolate, chopped and divided
- 10 tbsp. butter or margarine
- 2/3 cup sugar
- 3 eggs
- 1 tsp. vanilla
- 1/3 cup flour
- 1/4 tsp. salt
- 20 caramels
- 2 tbsp. milk
- 1 cup miniature marshmallows
Preparation
Step 1
Preheat oven to 350 degrees. Grease and flour 9" round cake pan. Line bottom of pan with waxed paper. Microwave 1 cup of the chopped chocolate and the butter in a large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; stir until well blended. Pour into prepared pan.
Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake). Cool in pan for 5 minutes. Run small knife around side of pan to loosen cake. Invert cake onto serving platter. Remove and discard waxed paper. Cool cake slightly.
Microwave caramels and milk in medium microwavable bowl on high for 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Sprinkle marshmallows and remaining chopped chocolate over torte. Drizzle with caramel mixture.
HOW TO PREPARE TORTE IN A SPRINGFORM PAN:
Prepare as directed, substituting a 9" springform pan for the 9" round cake pan. Do not line pan with waxed paper before filling with batter. Do not invert torte to serve.