- overnight. Refrigerate remaining caramel sauce.
- Carefully run a knife around edge of pan to loosen; remove sides of
- pan. Reheat caramel sauce. Garnish torte with remaining pecan
- halves; drizzle with 2 tablespoons caramel sauce. Serve with
- remaining caramel sauce.
- Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 slice) equals 403 calories, 24 g fat (10 g saturated fat), 45 mg cholesterol, 249 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.