Double Chocolate Caramel Torte with Hazelnut Gelato Recipe

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Ingredients

  • Candied pecans:
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 cup pecan halves, toasted
  • Brownies:
  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
  • 2 1/2 tablespoons all purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • White-chocolate caramel:
  • 3 tablespoons water, divided
  • 3/4 teaspoon unflavored gelatin
  • 4 1/2 tablespoons sugar
  • Pinch of salt
  • 6 tablespoons heavy whipping cream
  • 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
  • 1 1/2 tablespoons unsalted butter, diced, room temperature
  • Bittersweet-chocolate ganache:
  • 2/3 cup heavy whipping cream
  • 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • Hazelnut Geltato
  • For candied pecans:

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