Salted caramel chocolate torte

Salted caramel chocolate torte

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 15 mins

Cook time

Cook 10 mins

plus cooling and chilling

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.

PER SERVING

925 kcalories, protein 8g, carbohydrate 74g, fat 69 g, saturated fat 39g, fibre 2g, sugar 61g, salt 1.27 g

Recipe from Good Food magazine, December 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo lindseyballingall

    12 November 2010

    lindseyballingall rated and commented on this recipe

    5 stars

    Really easy to make and looks very impressive! However, I put too much caramel on the base so it oozed out the side. Definitely important to leave a gap round the edge. Mine made enough for more than 8 as it was very rich!

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  • Binder photo lindseyballingall

    12 November 2010

    lindseyballingall commented on this recipe

    Really easy to make and looks very impressive! However, I put too much caramel on the base so it oozed out the side. Definitely important to leave a gap round the edge. Mine made enough for more than 8 as it was very rich!

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  • Binder photo rhiannon134

    15 November 2010

    rhiannon134 commented on this recipe

    I would love to make this but I am pregnant and having to carefully watch my weight gain as I am already a little overweight. I was shocked to see the calorie and fat content of this recipe, if anyone can see a way of making it a little lower that would be great!

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  • Binder photo jude

    15 November 2010

    jude commented on this recipe

    I made this over the weekend for guests coming to lunch on sunday. Despite following the recipe, and chilling for 24hrs, the caramel oozed out at the edges and by the time i had finished cutting into slices, the chocolate part of the torte had almost sliden off completely. However my guests said it tasted fantastic. I would like to make again, but would like to find a solution to the runny caramel first !

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  • Binder photo tash

    15 November 2010

    tash rated and commented on this recipe

    5 stars

    Made this for a dinner party over the weekend and it was brilliant! I didn't use the salt, just normal caramel and truffles. The central caramel didn't spill out of the sides, although piping the caramel on the top was a bit of a challenge; it certainly didn't look as professional as the one in the photo!

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  • Binder photo Mary

    18 November 2010

    Mary commented on this recipe

    Can this be frozen? does anyone know? Would love to make it and freeze if for Christmas>

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  • Binder photo Claire

    20 November 2010

    Claire commented on this recipe

    Hi i made this last weekend for a dinner party...it was gorgeous! I found it in the good food magazine where it stated it could not be frozen. However i found it quite quick to make, so just make it the night before you need it as it needed a good 24 hours to set properly.

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  • Binder photo kathryn

    21 November 2010

    kathryn commented on this recipe

    I haven't made this yet but I would have thought that nearly a whole tin of caramel is too much for a 20inch tin and thats why it runs out, i always find the ready done caramel from carnation a bit soft for banoffi another brand deluche (or similar!) is much firmer and I would probably use that in place of the carnation with this recipe... must put this on my christmas to make list. p.s Rhiannon if you get more then 8 portions then that would cut the calories unless you have 2 bits!!

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  • Binder photo TiddyP

    21 November 2010

    TiddyP rated and commented on this recipe

    4 stars

    i made this dessert following the recipe, the flavour was so nice. but the chocolate mixture would not set. was the 600ml of cream correct? any suggestions what i may of done wrong?

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  • Binder photo Jayeloves

    22 November 2010

    Jayeloves commented on this recipe

    Hi Jude, maybe popping the torte in the freezer for 15 minutes to make sure its firm before serving? Would make it an awful lot easier to slice, especially using a sharp knife dipped in hot water for a minute or so x

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  • Binder photo Valerina

    24 November 2010

    Valerina commented on this recipe

    Which M&S or Sainsbury's because they sure aren't in Coventry?!

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  • Binder photo Miffy

    28 November 2010

    Miffy commented on this recipe

    I made this for a dinner party, it went down a treat. It was messy to serve mainly due to the caramel. When I make it for Christmas I will definately use less caramel and a little more salt. So easy to make and very impressive, my friends didn't believe I had made it until I showed them the slightly messy recipe! :)

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  • Binder photo merylou

    28 November 2010

    merylou rated and commented on this recipe

    5 stars

    We made this for a dinner party last night - it looked fantastic and tasted even better, one of the best puds I've tasted. It's very rich so it definitely feeds more than 8 and the caramel oozed a bit, but this just adds to the decadence of it! yum yum yum :o) I struggled a bit to find salted carmels to decorate, until I found Gu Liquid Caramel Chocolates (with a 'hint of salt') in Waitrose - couldn't find any actually called 'Salted Caramels'

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  • Binder photo chrissie

    04 December 2010

    chrissie commented on this recipe

    just made this and the chocolate mixture became really thick andset before i hadout it in the tin, really strange, hadto put lumps in

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  • Binder photo lorraine

    06 December 2010

    lorraine rated and commented on this recipe

    4 stars

    Have just made this desert as a trial for christmas lunch and found it to be a great success. I found all the measurements to be accurate and after reading other reviews I made an indentation around the biscuit base and this appears to have successfully contained the caramel from oozing out when cut. Word of warning it is incredibly rich but easy to make and delicious. Couldn't find salted caramels anywhere so just used maltesers instead.

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  • Binder photo lorraine

    06 December 2010

    lorraine commented on this recipe

    Sorry, meant to rate this as 5 star.

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  • Binder photo Jean

    12 December 2010

    Jean commented on this recipe

    made this for the family last weekend for dinner, great success, i used maltesers and also put it in freezer for 30 mins before serving which made the caramel firmer, great recipie so easy to make ,looks fantastic , very rich but so delicious

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  • Binder photo skywalker

    13 December 2010

    skywalker commented on this recipe

    I am going to make this in individual ramekins as I had the same problem with the caramel oozing out. I also decorated it with white chocolate stars instead of the caramel. One of the best desserts I have ever made.

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  • Binder photo Jen

    15 December 2010

    Jen rated and commented on this recipe

    2 stars

    I made this last week with my sister in law during one of our many baking days. It does have a lovely flavour with the salt and the caramel but we all found that there was far too much chocolate (yes I know, a shocking thing to say!!) and although you definitely need the bitterness of the 70% to counteract the overall sweetness I definitely wouldn't use all 300g as 70% again. To be honest I'm not actually sure that I would make this again I think that there are better cakes and desserts on this website that would be much more of a show stopper and be much more satisfying to make.

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  • Binder photo Janette

    16 December 2010

    Janette commented on this recipe

    Stunning dessert. I made sure I had a good inch margin between the caramel and the base to stop oozing, which worked. The salt in the caramel is amazing. I used a 50% plain chocolate, because 70% gives me a migraine. Still delicious, the bitterness of the chocolate cuts through the incredible richness.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 15 mins

Cook time

Cook 10 mins

plus cooling and chilling

Ingredients

  • 175g digestive biscuits
  • 85g butter , melted
  • 397g can caramel (we used Carnation caramel)
  • 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)
  • single cream , to serve (optional)
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PER SERVING

925 kcalories, protein 8g, carbohydrate 74g, fat 69 g, saturated fat 39g, fibre 2g, sugar 61g, salt 1.27 g

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