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 (134)

judobrat's picture
3

Ganache was very rich and next time I would make it less thick, and i will also use a mix of milk and dark chocolate. The coco content is just too high making it bitter.
Also I kept making ganache wrong, DO NOT WHISK the cream in, third time lucky I poured it all in and STIRRED.

Looked amazing when cut into it. I topped with the caramel along with maltesers and grated white chocolate.

ccs1233's picture
3

Nice but not sure about the salt. I think it is like marmite, you will love it or hate it. If I made this dessert again I wouldn't put in the salt. It was very easy to make but like other reviews have said give it a good 24 hours to set and pop it in the freezer for 20mins before serving so it is easier to portion.

debs1964's picture

A sensation! It was delicious! I used a Tesco finest salted caramel sauce, it weighed less but was plenty and it was very thick, I softened it a little first to make it easy to spread on the base.
I used 150gm milk chocolate and 150gm 54% plain. And only about 400ml of cream, just to be on the safe side after reading the comments. It set beautifully! I can't wait to have an excuse to eat this many calories again!

alisoni's picture
5

i made this as our christmas dessert and it was fab! so easy to make and really yummy!

davethedoughboy's picture

made this for boxing day first class was enjoyed by all am making another this weekend

yummyxxx's picture
5

Yummy but very rich! I made homemade truffles to go on top and drizzled caramel with a spoon - didn't need piping. The caramel didn't ooze and the torte set - a success! I'll be making this again!

bevels's picture
5

Oops, forgot to rate it.

bevels's picture
5

Oops, forgot to rate it.

bevels's picture
5

Made this for a NYE party. Looked great and tasted fabulous. I would recommend you chill it for as long as possible. My caramel was very runny even after a few additional hours in the freezer pre-dinner.
The piping of the caramel on top of the torte was a bit tricky but I grated some spare chocolate on top to disguise the mess I made.

cooksdaly's picture
4

Very tasty but VERY salty. Would definitely reduce the amount of salt by about 1/4 next time.

anzuto's picture
5

Made this for dessert on Christmas day - delicious!! To stop the caramel oozing out I popped it back into the fridge for a while, and let the chocolate filling cool for about an hour so that it sealed properly. Next time, instead of mixing the caramel with sea salt, I am going to try salted peanuts _ I think that would taste wonderful !!

ameats's picture
5

Fabulous! Was easy to make and looked fantastic, I got loads of compliments on it. Next time though I would use a slightly bigger tin as using a 20cm tin gave a really deep torte.

pmgbarber's picture
5

We had this for lunch on Christmas day and it was amazing, I used a jar of M&S salted caramel, and M&S salted caramel nuts instead of truffles. The caramel did not leak and the nuts gave it a nice crunch. This will now become a family favourite.

izzybex's picture

All you people that found the caramel oozed out, I used a tin of condensed milk, which i boiled, unopened, for an hour in my pressure cooker. (please make sure it has cooled slightly before opening). This makes for a much firmer caramel. In fact I have used this caramel for many years for various things from before Carnation caramel became available. Hope you find this helpful. I also used maltesers as these were easier to source.

chelle79's picture
5

Love this recipe. Made the torte several times and was perfect each time. I always make sure to leave a border around the edge when adding the caramel. When it comes time to add the chocolate mix I put it into a measuring jug which makes it much easier to pour around the edges first then on top of the caramel.

jburton's picture

I really wouldn't panic about the amount of calories in this, if you are to eat something like this then its always going to be full of em. Just have a smaller piece and try not to feel too guilty. x

harkstar1's picture
5

This looks amazing, cant wait to make this tonight, and tuck into tomorrow, I wont be adding the added salt to the top or the caramel chocolates as it must be calorific to start with, I think I will also add the salt to the caramel to taste. Wish me luck, and lets hope it sets properly :)

rida20493's picture
4

It was delicious! Beautiful texture, chilled for 5 hours...But an advice for beginners like me, add salt to taste and not a teaspoon immediately, because my family and I found it quite salty. But other than that and the nutrition aspect of this deadly tart...a definite must try.

gemsee84's picture

I made this a few days ago and it was ok but I'm not too fussed on dark chocolate. Would I be able to use milk chocolate if I make this again?

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