Salted caramel chocolate torte

Salted caramel chocolate torte

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(95 ratings)

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


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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  • 175g digestive biscuits
  • 85g butter, melted



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

  • 397g can caramel (we used Carnation caramel)



    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)



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

  • single cream, to serve (optional)


  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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1st Dec, 2015
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.
17th Sep, 2015
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!!
21st Aug, 2015
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.
21st Mar, 2015
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!
27th Feb, 2015
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
13th Feb, 2015
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.
30th Jan, 2015
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!)
29th Jan, 2015
Love love love this recipe! I used malteasers on the top - the whole thing went down a treat!
2nd Jan, 2015
I've done it but the cream and chocolate didn't set everything melted disaster . I think that the method isn't written properly
15th Feb, 2015
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


22nd Dec, 2014
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
13th Apr, 2014
Can anyone help me and tell me y the caramel oozes out? As this made it very messy when making the slices?


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