Salted caramel chocolate torte

Salted caramel chocolate torte

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(61 ratings)

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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)

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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

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Comments

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sarahlou-72's picture
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Forgot to rate!

sarahlou-72's picture
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I made this today and it's lovely! I was worried about it setting having read other comments... However, I started making at 4pm with a view to eating it at about 8pm.. I put it in the freezer for a couple of hours and it set really quickly. Took it out about an hour before we wanted to eat it and the consistency was perfect and everyone wanted seconds! Very rich - I didn't put chocolates on top, was fine with the caramel drizzle :) will make again if I want to impress anyone!!

claire-jane's picture
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Made this for a family meal. It was lovely but too salty for all our tastes, and that was without the salt on the top. I found that the caramel oozed out, but to me it made it look a little nicer, more homemade. Everyone Oooohed when it came to the table but only the men could finish a whole 8th as so rich. If I made again I would omit the salt and cut into smaller slices, maybe 10ths or 12ths. Again I couldn't find salted caramels for the top in Waitrose, Sainsburys, Thorntons or Asda. I would make again but I preferred the White Chocolate Berry cheescake, it goes down much better.

lynnetteh's picture
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Made this last Christmas and it was gorgeous, however had to substitute the chocs as I couldn't find the chocolates anywhere, however found them this Christmas in marks and spencers. One of my top ten cakes ....

pbutter's picture
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I made this for Christmas day dessert this year, and it went down a treat...calorific but worth it!

zedfer's picture
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Very popular , very very rich, served 12 easily, and i LOVE a rich cake.
Re runny caramel, i avoid Nestle products and so, made my own caramel by heating condensed milk, this seemed to give much more control over the runny-ness which others have reported.
I would try and allow the full overnight setting time. I could only manage to give my final cake 8 hours in the fridge, so it really didn't look very neat once the paper was removed. Though many marveled at the 'almost liquid' quality of the chocolate.
Also i forgot the vanilla, but did have some vanilla see salt, which also made the finish a bit sparkly !

beckychops's picture

Made this over xmas as an indulgent dessert alternative. Followed the recipe to the dot, had no problems with leaking caramel or chocolate torte setting. I personally found it too sweet and and I can stomach a pretty sickley dessert at the best of times! It looks impressive but too sweet for me!

roseleanor's picture

I made this for friends in the US, and I couldn't find ready made caramel, or dulce de leche, so i just boiled a can of condensed milk for about 3 hours, which was a pain, but worth it. It turned out absolutely perfect.

alkaline_fairy's picture

Absolutely gorgeous, but my caramel oozed out of the side. I would make it again but I'd make homemade caramel, or use Dulce De Leche as mentioned which is thicker. I set mine for 24 hours and left the chocolates off the top. I also forgot the icing sugar in the chocolate, but I don't think it needs it as mine set lovely and firm and had a lovely bitter edge to it.

mrsi2b's picture
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This is a delicious dessert and required practically no skill! I agree that it can be a little difficult to serve as the caramel can cause the chocolate to slide but the taste is amazing! It is very rich so I cut it into 12 servings rather than 8 as suggested and served it with brandy cream. My dinner guests loved it too and most of them requested the recipe

edcurry's picture

Made this for Christmas day over my brothers. The whole family loved it even if it does have a massive amount of calories. Yum :-)

drumbjo's picture

Just a note - Hotel Chocolat sell salted caramels, but I'm not sure it needs them!

snowden91's picture

In reference to the caramel oozing out - I tend to find the ready made canned caramel is a lot softer than when you make the caramel yourself (by boiling a tin of condensed milk) so perhaps that might help some of you. It certainly works better in the case of things like millionaire's shortbread. http://www.wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk (I use method 2)

lulrick's picture
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Excellent recipe! It all worked perfectly and was a sensation!

paulacaine's picture

I've made this before and it was a success!! Hoping to make it again for my girls night in on Saturday!!

glenyst's picture

I think the balls on top that no-one can find look a bit silly, so would leave them off anyway, however good they may be. From the comments, it's well rich enough not to need them.

chubbychops's picture

I made this for a friends birthday and it was fantastic. It was so simple to make. I had to Make a few alterations as I couldn't find salted caramels, so used maltezers and already had a large packet of normal dark choc, so used that instead. I had no problems with the caramel spilling out, but I was careful to keep a rim free. I did find however that the torte became soft and almost melted after being out for a while. I only used thickened cream instead of double as the double is expensive. It tasted fantastic and was so simple. I have already been requested to bring again to the next function. If melting is still a problem after using the double cream, may use the concept but replace with cho mouse mixture to keep firmness. Recommend trying.

moggymoo999's picture
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This is so easy to make and everyone who's tried it loves it!

amyndaz's picture
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Too sickly for me by far..daz liked it though..

joblogs's picture

Made it yesterday hoping to take it with me this weekend to a family party but it had not set so Ive had to leave it at home in the fridge - it definately needs more than 5 hours to set - Im hoping to go home to a lovely set torte. I did twiddle the ingredients slightly in the chocolate part though as my family are not so keen on dark chocolate, so I used milk instead so Im not sure if that will have made the difference....I will try it again following the recipe properly if it doesnt work this time though after reading all the reviews :)
I also could not find salted caramel chocolates in any of the stores suggested in Leicester City or Oadby stores....

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