Salted caramel chocolate torte

Salted caramel chocolate torte

  • 1
  • 2
  • 3
  • 4
  • 5
(95 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mrsfield
23rd Apr, 2014
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
11th Apr, 2014
5.05
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
9th Apr, 2014
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
28th Mar, 2014
5.05
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
kathryndonna
15th Feb, 2014
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
27th Dec, 2013
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
8th Oct, 2013
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
24th Aug, 2013
5.05
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
28th Jun, 2013
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
9th Jun, 2013
Could you freeze this?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.