Salted caramel chocolate torte

Salted caramel chocolate torte

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(94 ratings)

Prep: 1 hr, 15 mins Cook: 10 mins Plus cooling and chilling

Easy

Serves 8
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate

Nutrition and extra info

Nutrition: per serving

  • kcal925
  • fat69g
  • saturates39g
  • carbs74g
  • sugars61g
  • fibre2g
  • protein8g
  • salt1.27g
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Ingredients

  • 175g digestive biscuits
  • 85g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 397g can caramel (we used Carnation caramel)
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 1 tsp sea salt, plus extra to serve
  • 300g plain chocolate (70% solids), broken into chunks
  • 600ml tub double cream
  • 25g icing sugar
  • 2 tsp vanilla extract
  • salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury’s or Marks & Spencer)
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • single cream, to serve (optional)

Method

  1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.

  2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.

  3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.

  4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.

  5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.

  6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

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Comments, questions and tips

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Comments (137)

Lcb 2's picture

I made this salted caramel torte and it was gorgeous but next time I would only use 300 ml of double cream with the chocolate because I used a 7 inch push up base cake tin and the 600 ml with chocolate mix was too much and I had to put the rest in a glass which I warmed up and poured over the top of my torte when I served it ,also making the choc sauce in a bowl over a pan of hot water took to long so I poured the choc and cream mixture in the pan and made it that way so much easier and it set on top of the caramel very well ,I put the torte in the fridge over night and it came out brilliant

Lindsey1984's picture

I made this for a Macmillan coffee morning. I was really disappointed as all the caramel ran out on the first cut. Such a shame.

Sweetcheeks21's picture
5

Made this today following the recipe to the letter. It is absolutely delicious. Very rich but really good. Great recipe!

acjacobs's picture
5

Made this yesterday. I put the caramel in the freezer for a couple of hours before I started and added some golden syrup to the mix as per one of the tips below. Put it on the biscuit base and it hardly moved.

I used Bournville chocolate and the taste is just about right for me. I think it's probably a personal thing anyway.

Mine was in the fridge for about 6 hours before I cut it and everything had set perfectly.

All in all, this is definitely something I'd make again.

catstring's picture
2.5

Followed the recipe exactly but the chocolate mixture turned very thick as I added the cream! The caramel also stayed runny. Although it tastes good it's definitely the wrong consistency.

Lcb 2's picture

Try putting your cream in a pan and warming it then add the chocolate and keep string till it turns a slightly thick dark choc colour ,leave to cool about 15 min then pour over caramel and leave over night ,it will come out lovely :)

SFofShef's picture

I made this a few days ago and it is awesome! everyone loved it.
only problem is getting the caramel to set without it running out when it's been cut.
I made it again today substituting the can of carnation caramel for this caramel recipe I use for millionaires shortbread and it sets a lot better.

150g butter
150g dark brown soft sugar
397g can Carnation Condensed Milk

Heat the sugar and butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. let it cool for an hour or so and then use just like the caramel in the original recipe :)

sienna20's picture

I followed the recipe to the letter but had problems with the caramel. It was nice and thick when it came out of the can, but once I had stirred the salt in it was really runny. My kitchen is really cool so it wasn't because of the surounding temperature. I poured it over the base and it just spread out to cover the biscuit. I left it in the fridge for 30 mins and then tried to nudge it back from the edge while I put the chocolate on. The chocolate set like a dream, I used Sainsburys normal dark eating chocolate, only about 53% solids. I left the whole thing in the fridge for 30 hours but as soon as it was cut all the caramel came out into a pond and looked really messy and there wasn't any left in the slices when it was served. Very disappointed! Will I make it again? If I could find a way to set the caramel I would other wise no. This is so rich it will serve maybe twice as many people as suggested

Bub's picture
5

Followed this recipe on several occasions, exactly, and it has been wonderful each time. Snapped up and lots of compliments received.

dancindiva's picture
5

A delicious dessert - quite a showstopper for a dinner party. Mine came a lot lower than the picture but was probably a good thing as it's very rich. I also followed others' suggestions and used 200g dark and 100g milk chocolate which I definitley recommend.

alexandervchan's picture
3.75

Followed the recipe, but disagree with the chocolate:caramel:buttery-biscuit-base proportions. When making it again, I would use about half the amount of caramel, and double the base thickness. As it is, it's just way too sweet. I disagree with the comments below about it being too bitter. Using milk chocolate would have made it even sweeter, and push it over the edge into unbearable. The idea is great though, so I will definitely be making another attempt at this in the future!!

loscatitos's picture

I followed this recipe to the letter, and I agree with previous comments about the bitterness of the chocolate.My biscuit base came out a little too dry and brittle and some of it broke off in chunks when slicing.Running hot water over a sharp knife resolved this and made slicing through the torte far easier.

mrsliz's picture
5

Made this yesterday for a dinner party contribution and it was amazing. I read the comments first and substituted 100g of the dark chocolate with milk chocolate and i'm glad I did. Didn't have any problems with it setting either. I piled up some "posh" salted caramel truffles in the centre and dusted them with edible gold shimmer powder and dusted the whole torte with cocoa powder, then instead of drizzling the caramel sauce over the torte, I drizzled it on the plates before topping with a slice. Yum!

xAvrilx's picture
1.25

Made this cake and had no problem with it setting it looked really good my only problem is that it is way to bitter and very rich i love chocolate but i couldn't handle this if i was to make again i would use half dark n half milk chocolate

pose83's picture
2.5

I like the concept of this, but my chocolate/cream mix was too firm. What did I do wrong? I think I used chocolate with cocoa content that was too high (70%), hence not enough fat in it to keep is wobbly.

If I make this again will do more of a cheesecake top.

charlotte1090's picture
3.75

was good fun to make, it is a little project. I would make it again but would include milk chocolate as it was all a bit tooooo dark and bitter/rich. I would also allow more time to set. When I served it was still a little gooey (bit of a nightmare to cut!)

Todd2209's picture
5

Love love love this recipe! I used malteasers on the top - the whole thing went down a treat!

Xiomara's picture

I've done it but the cream and chocolate didn't set everything melted disaster . I think that the method isn't written properly

stevenoneill1976's picture

yeah ditto, I ended up freezing mine but its still a nightmare to cut and serve - it was more a splat than a slice lol

Crouton11's picture
5

After making Delia's delicious chocolate torte for the last few years, I was looking for something a bit different for Christmas Day and chose this. I took my time making it, which meant that it had plenty of time to chill at each stage, and had no problems with it at all. It's not difficult to make, and got a thumbs up from all the family. It is very rich, and each portion contains an obscene amount of calories, but it's a real treat. Enjoy!

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Questions (12)

Cazzer1965's picture

Does anyone know if this freezers ok?

goodfoodteam's picture

Thanks for your question. Yes this should freeze, but not with the chocolates or salt on top - you can still do the squiggles though, then add the chocolates when you serve it . Open freeze until solid then carefully wrap or place in a rigid container. It will keep for 1 month. The day before you want to eat it unwrap, place on the serving plate and thaw in the fridge lightly covered.

sienna20's picture

I used Carnation Caramel, but after the salt was stirred in it was really runny. I put it in the fridge in the hope it would firm up but it never did. Once made the whole torte was in the fridge for 30 hours and as soon as the first slice was cut all the caramel flooded out. How do I get the caramel to set?

goodfoodteam's picture

Sorry to hear you've not had success with this recipe. It sounds like the salt is reacting to the caramel and it is making the consistency much thinner, this can sometimes happen when you add sugar to soft cheese as well. Over beating the caramel can thin it too. If you make this again, try using half the amount of salt.

suemoss1's picture

Will this freeze?

goodfoodteam's picture

Yes this should freeze, but not with the chocolates or salt on top - you can still do the squiggles though, then add the chocolates when you serve it . Open freeze until solid then carefully wrap or place in a rigid container. It will keep for 1 month. The day before you want to eat it unwrap, place on the serving plate and thaw in the fridge lightly covered.

Xiomara's picture

Any one can help please. The chocolate and cream didn't came tick and it was a complete disaster everything melted . is It the method written wrong?

goodfoodteam's picture

Hi Xiomara sorry to hear that. Hopefully we can find out what went wrong. Did you use double cream and how long did you chill the torte for before removing from the tin?

sarahgreen34's picture

Hi

Did you manage to find out why the chocolate isn't thick? Should the cream be whisked first? Mine is only just about set but not firm at all. I did heat my caramel and that made it nice and thick as it was runny beforehand but your method doesn't say to do that.

Thanks

Sarah

goodfoodteam's picture

Hello Sarah, no you don’t need to whip the cream, the mixture is like a sauce and it is a case of leaving it in the fridge until fully set. How fast it sets will rely on how cold the fridge is set to. You can speed up the process by chilling it in the freezer. We used our caramel straight from the can (we used Carnation caramel), as it firms up in the fridge. Looking at the other reader comments on this recipe many found that the chocolate was a little bitter. This is because chocolate with 70% solids has a high level of cocoa solids which contrasts with the sweetness of the caramel, but you can use a 50% dark chocolate, or use a dark chocolate which has even less cocoa solids. Hope this helps.

katyhegney1's picture

Any tips on how to get it off the cake tin base? I'm using a springform cake tin, and worrying about presenting it thank you

hana.g's picture

Can anyone help me and tell me y the caramel oozes out? As this made it very messy when making the slices?

Tips (7)

sarahgreen34's picture

Definitely heat if you're using condensed milk and golden syrup instead of caramel to thicken it. (1 can of condensed milk and 100g of golden syrup) The caramel will actually look like the caramel in the centre of the torte when you do this. Also, it takes a good 24-48 hours to set properly. At 5 hours is was really soft. As we ate this over 3 days, it was so much better on the final day so it's a really good pud to make well in advance.

Worbeyjm's picture
5

I used half milk chocolate and half plain and it was delicious!! For the caramel I simmered an unopened tin of condensed milk in a pan of water for 2 hrs (I use a tin WITHOUT a pull-type opening). I usually do a couple of tins at the same time and keep unopened ready for use as I use the same caramel for bannoffi pie. The caramel is nice and thick and does not run off the base when spreading. I had no problems with the torte setting, but I did make it the day before and just decorate on the day. Will definitely be making it again as I had so many great comments. The salt content is perfect and the salt sprinkled on top gives a little salty edge to it

fitspo_floosy's picture
5

This recipe is so indulgent! I used 150g dark choc and 150g milk choc instead of all dark. Makes it extra yummy.

Keldy2210's picture
3.75

Serve with berries, the sharpness of the berries will help cut through the rich and sweet torte making it a bit lighter.

tartybaker's picture
2.5

Make use of the freezer as much as possible as I think this maybe the secret to keeping the caramel in place.

tartybaker's picture
2.5

Make use of the freezer as much as possible as I think this might be the key to keeping the caramel in.

embojembo's picture

I'd use 500g of cream rather than 600g as the chocolate ganache needs to be firmer. I also use chocolate peanuts which are much easier to source and adds a nice crunch.