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)

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  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)

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

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

amyndaz's picture

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....

desertprincess's picture

Not as good as I was hoping. Really, really rich and I couldn't find the salted caramel chocolates anywhere in Dubai so used Aeros instead.

gemscott's picture

To cut down the calorie content I used low-fat margarine instead of butter, light digestive biscuits, elmlea light in place of double cream and I left off the chocolates on the top, topping it with just the caramel drizzle instead. The torte was still incredibly rich and totally delicious!

johnandlizanne's picture

so easy to make- and I have never had so many compliments on something I have made. I am putting in a repeat performance for Easter

chloemalcolmson's picture

Made this at christmas and it went down a treat!

MumatronTracy's picture

Easy to make and so good to eat

alicemcpalace's picture

I made this for xmas when i went to stay with the in-laws and they now actually think I am Nigella Lawson in disguise. Couldn't find any salted caramels to go on top but thornton's vianese truffles worked well too. I found that its better to leave at least a 2.5 cm gap btw caramel and edge of tin because when i put it in the fridge to chill the caramel spreads out. Apart from that I've never had a problem with it- always turns out perfect. Leaving it out at room temp for a while seems to lessen the itensity of the chocolate and makes it more palatable if you find its a little rich for your taste.

myrascarola's picture

Yes for Xmas eve and Xmas day it's stunning and the guess love it.

emmasmurthwaite's picture

Easy to make and looks very impressive
Everyone really enjoyed it too

annparsons's picture

I haven't made this one yet but it's on my list. However, I did make the Salted Caramel Chocolate Tart from GF November 2010 page 164 which was delicious. The caramel in that recipe is home made whereas the torte uses a can of Carnation which I have tried before and we didn't like. I will use the recipe for the caramel from the November issue to replace the tin used in this recipe.

claireashforth's picture

Found this too rich first time round so for new years eve, made with 100g dark chocolate and 200g milk chocolate. Found this to be much better and will definitely make again.

gemmabrennan's picture

This turned out well though I had been nervous because of the comments but this turned out fab even if it did eventually feed 15 people with leftovers as it was SO rich!

carolineg47's picture

Excellent recipe but very rich. I decided Carnation Caramel was too runny and used M&S Salted Caramel Sauce which has a much better consistency overall. Everyone loved it but I did serve very small portions as to cut this into 8 would have been fatal for all!

No problems with any other aspect of the recipe and it set extremely well for me. Thanks again James!

cookie01's picture

This is a great pud with lots of wow factor. Out of necessity I had to make a couple of tinned caramel left at the shops so had to boil a tin of condensed milk. However this meant that the resulting caramel was thicker than the tinned variety so it didn't ooze out of the torte. Then as I was making the chocolate layer I realised I was out of icing sugar...what to do? I added another 100gs of melted chocolate to the chocolate and cream mixtue, and it set like a dream to a beautiful ganache. I had used 50% cocoa solid chocolate so adding icing sugar would have made it too sweet. I will keep the changes I made and I will definately make it again, and again, and..... My guests loved it and out of the above recipe I got 18 servings because it is sooo rich you only need a slither.

lostkat's picture

Made this for Boxing Day. It was a great centrepiece for the table and a massive hit with everyone.


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