Salted caramel chocolate torte

Salted caramel chocolate torte

  • 1
  • 2
  • 3
  • 4
  • 5
(69 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

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

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
925
protein
8g
carbs
74g
fat
69g
saturates
39g
fibre
2g
sugar
61g
salt
1.27g

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, December 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
davidscricketwidow's picture

The trick to making the caramel set is 100grams of golden syrup, to every one can of condensed milk 397g it works as I found out after wasting some very expensive ingredients, I have a good housekeeping chocolate book using this recipe and also Annie Bell's Baking Bible also uses the golden syrup recipe. Good Luck.

Keldy2210's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Couldn't find Carnation Caramel in the supermarket so used a jar of Tesco Finest Salted Caramel sauce (260g) which seemed to work and there were no issues with setting or running (and of course could skip the adding salt step to the sauce). One jar is ample. I put the torte in the freezer for some of the time as only had about 4 hours for it to set but actually this probably wasn't needed, it seemed to be setting fine without.

Used maltesers for the top and doing a bit of decorative piping with the spare caramel sauce really kicked it up a notch on the decoration front.

Serving with berries cuts through the very rich flavour, so would definitely recommend this.

Emilybakes's picture

After reading a lot of comments and tips about the caramel, I followed the recipe closely. But the whole thing MELTED! :( Popped it in the freezer for the last 1/2 hour or so to get it to finally set (after 6+ hours in the fridge). It'd been out of the freezer for about 20 mins and the caramel+chocolate top slid off the biscuit base!? By the time I got it to my friends house half an hour away, it had split and was sliding all over the place. It tasted delicious but looked a state :(

aimsy123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! Made this twice now, and been very well-received both times. In my tin I only needed half the caramel - any more and it spread out too far. Judge it on the tin size.

tartybaker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was very easy & quick to make. I could only get 85% dark chocolate & was worried that it would make it way to bitter, so I used 200g of dairy milk & 100g of 85% dark. This combination turned out to be perfect for me with just a hint of bitterness. I put 1/2 teaspoon of the salt into the caramel & tasted it, I found this to be noticeably salty so decided not to put the rest in. After tasting the finished dessert, you could not taste that amount of salt so I wish I had been brave & put the full teaspoon in. The biggest problem I had with this dessert was the caramel not setting. I followed all the other reviewers tips about putting caramel in fridge prior to using ( mine was in fridge for about 7 hours) I also put it in the freezer for 10 min's prior to using. All of this effort made no difference at all. Caramel oozed at every point. Presentation was a let down, caramel all around the edge of plate. Taste was lovely but, way, way to rich even for a mega dessert person like myself. Would I make this again? No. for the simple fact that it is just too rich for us. Does anyone know if you can slice this & freeze it for future use. I don't like the thought of wasting it as it is pretty expensive to make.

gourmetone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe.
The caramel started to spread once applying to the biscuit base so put the whole lot in the freezer. Made the cream chocolate the next day and topped the frozen caramel and biscuit before putting in it the freezer again. When ready to use I removed from the freezer applied the caramel chocs( Sainsbury 's ) and the decoration. The caramels are expensive and a bit gaudy, next time I would use maltesers as previously suggested . My guests were very impressed and it disappeared in no time.

Danlob69's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I halved the recipie and made it into indvidual ramekins (I used the glass pots from Gu desserts) for a oudding party, it made 4 with enough chocolate left over for a 5th one... no worries about the caramel leaking out the sides either. The dishes looked stunning and were the winners by far, and yes they did need the salt, please don't withold it!! I opted for Malteasers on the top instead as they were cheaper and I felt the dessert was already decadent enough :)

mrsfield's picture

Really great recipe, very easy to follow. A good tip, as posted by others is to put the caramel in the fridge to cool before starting. It really does make it easier to work with. It still started to spread out once I had poured it onto the biscuit base so I popped the whole thing into the freezer and took it out just before I poured on the chocolate cream. I was able to 'push' the caramel back from the edges so as to seal it in the centre with the chocolate. The longer you can let it cool the better.
Tastes great. I don't understand why some people would change/omit some of the ingredients. Just choose a different recipe???

theoptimist72's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent recipe. I followed it pretty much exactly and it came out amazing. The caramel did come out a bit when sliced, so maybe a bit longer in the fridge would have been better, but it still tasted amazing. Surprised by the amount of people leaving out salt (its not that salty and salted caramel is amazing) or changing to lighter chocolate. I used 72% and yes, if you eat the chocolate mix by itself its a bit bitter, but it balances the sweetness of the caramel perfectly. It would be too sickly sweet otherwise. Finally the salted caramel chocolates on top are a nice touch (the Sainsburys are golden, which makes everything look rather professional) but quite expensive and could be changed for any variety of things.

hana.g's picture

Hi there,
I really enjoyed making this desert, only thing is when I cut it into slices the caramel was everywhere and it didn't set properly...

laxtitute's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of the tastiest desserts I've made. The saltiness balanced the sweet caramel so well and the whole thing was just delicious. It was so easy to make too, and I didn't change anything from the recipe. I will be making this one time and time again.

kathryndonna's picture

What a fantastic dessert. Rich, but not overly so and I served it with a strawberry and raspberry sauce which gave a nice balance. I used half milk and half plain chocolate which appealed to those who don't like their chocolate too bitter and I used just a sprinkling of sea salt on the caramel, not the full teaspoon in the recipe and it was perfect. I didn't put extra chocolates on top and don't think it needed them. I made it a day in advance and am glad I did as it benefitted from 24 hours to set.

lynyoungy's picture

Really good easy desert which has a bit of wow factor. Definitely don't need the salt in caramel though! I also only use plain cooking chocolate and this works just as well.

zenasp's picture

Amazing dessert. I made with 72% chocolate which did make the ganache very dark and rich, which was nice but next time I may use a mixture of dark & milk chocolate so it is less bitter. I added a bit of ground ginger to the biscuit base because I love chocolate & ginger together and I chilled the tin of caramel so it was very firm when spreading on the base which made it easy to keep in the middle and not spread to the edges. I didn't use salt - was worried my guests would find it strange! Mixing the cream into the melted chocolate I found easy. Keep the bowl over the hot water so it doesn't cool down too quickly when you start to add the cream and it should mix in smoothly. Do it gradually if you are worried. My torte was solid within a few hours - it set perfectly. It is very rich, but I got 12 servings out of it and everyone at my dinner party had seconds!

sheenad50's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a recent barbeque and it was the first to disappear...!! Omitted the salt from choice and it was fine. When you add the cold cream to the hot chocolate it will thicken suddenly but keep pouring and stirring over the gentle heat and it will all blend together. Will definitely make again.

ChoccyYumYum's picture

Well I made this last night for Sat eve, as I've taken on board the other comments about it setting. It looks good so hopefully fingers crossed it will be fine tomorrow eve.
I added the salt to the caramel gradually and tasted as I went as there were a few comments here about it being too salty.
I found the chocolates for the topping in Waitrose, they are Willie's Cocao Sea Salt Caramel Black Pearls. I did find some others in there but there was only 7 in the box! Hope this helps.

lisa_hardy33's picture

Could you freeze this?

sjcraven's picture

Hi- yes it freezes well - freeze it on a plate uncovered until frozen, and then wrap it in cling film and put back in freezer. When you come to defrost, remove film before defrosting, and put the frozen torte on the plate you are going to serve it from. Defrost in the fridge overnight and take out if the fridge about 30 mins before serving.

colinsanders20's picture

I used sweet and salty popcorn on top, instead of the chocolate balls, and it works a treat!

I recommend serving it with fresh raspberries & blackberries, or even strawberries. As it's VERY rich, so serving it with single cream will be a bit sickly.

ne1lcourtney's picture

Elegant, extrtemely delicious and very easy to make. It also impressed our guests no end.

My first attempt also oozed caramel and the chocolate had some movement too after 24 hours in the fridge so I now make it the morning before the evening I need it to give 36 hours and it's then perfect. I also make sure the caramel is chilled in the fridge before I use it.

For those who have had trouble, give it another go. I promise you, it's worth it.

Pages

Questions

Tips