Salted caramel chocolate torte

Salted caramel chocolate torte

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(91 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 (133)

eleanormayo's picture

This was completely delish! I made it in a 9inch tin which didn't seem a problem and went without the chocs on the top. Rather than piping the sauce aswell, I just warmed the cream and caramel slightly in the microwave and used a spoon to drizzle it over. I had no problems with the caramel oozing and generally thought that the whole consistency was fab!

davesw773's picture

Made several times, never had any problems, maybe a little on the sweet side but that's what desserts are for :)

HGosal's picture

Found this a bit too rich. I think this size could serve at least 16 people as only a very small slither is needed to hit the spot but even then it gave me a headache.
Didn't look nothing like the picture, I just ended up looking like a normal chocolate tort which I was quite disappointed about as picture looked pretty impressive.

kiwififi's picture

I made this recipe yesterday and it tasted delicious. The only problem I had was the chocolate mixture turned very thick and lumpy and not smooth at all.

Did anyone else have this problem / know why it might be?

tonster007's picture

Although tasty, I just found this too rich that I don't think I would make it again.

2dvc8yx's picture

Hi, i made this and served it in ramakins for a dinner party and they were really nice, but nobody could finish them!!! Next time i will do it in a cake tin serve it as tiny slices!! They were very nice but very rich!

sarahlou-72's picture

Forgot to rate!

sarahlou-72's picture

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

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

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

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

Zefer's picture

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

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. (I use method 2)

lulrick's picture

Excellent recipe! It all worked perfectly and was a sensation!


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