Salted caramel chocolate torte

Salted caramel chocolate torte

  • 1
  • 2
  • 3
  • 4
  • 5
(64 ratings)

By

Magazine subscription – 3 issues for £3

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
leandas2007's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a geat pud to make, really easy and really yummy. I used Carnation caramel and 200g plain choc & 100g milk choc. I chilled the caramel before use and had no problems with assembly or when it came to cutting it. The M&S salted caramel chocs at £7 were way off budget so I just drizzled the caramel and cream mixture over the top and it looked spot on. This will become a family fav... and as for the calories.... blow it it's Christmas :o)

losthemt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Initially when I made this desert I couldnt find the chocolates and used maltesers instead. I have now managed to get them in M & S, they are called liquid salted caramels and cost £7 for a very small box,I have bought them because it is christmas but at that price I dont think I would buy them again.

longpole-jon's picture

I would like to make this cheesecake and have tried to find the salted caramel choccies. I have phoned our local Sainsburys, M and S, and Waitrose but none of them sell the chocolates. I've even gone on line to try and buy them and all three say they don't stock them. Help!

janice71's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for a dinner party last night. Made it the day before as I was working yesterday. Followed recipe and it turned out exactly as the recipe states. I could not find the salted caramel chocolates (not even in my local Waitrose) so ordered them on the internet - bit of an expensive way of buying them but well worth it - especially when people bit into them expecting maltesers but found runny salted caramel. Will definitely make again.

claremacer's picture

Very extravagant but looks and tastes wonderful. I read others reviews regarding the caramel oozing so only used half the tin of caramel and left a big gap at the sides, this did the trick and there was plenty of caramel for my taste. This was a practice christmas dinner dessert so next time I will add a little more salt to the caramel and freeze the dessert before serving to make it easier to slice.

Foodmonster2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Has anybody tried making it with single cream? I'd like to reduce the fat content next time as 900cal is a little excessive...

Foodmonster2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a beautiful dessert. I noted all the comments and made my own caramel by boiling a tin of condensed milk for 3 hours to ensure that it was very thick. I also made raised edges to the bisuit base to keep the caramel in. You need to make sure that the cream is warmed up or otherwise the chocolate solidifies and you end up with a lumpy mix. As my chocolate mix looked too runny I added a little more melted chocolate to it - about 5-6 squares. It set very nicely overnight. It looked like on the picture and tasted perfect. Really impressive!

joguthrie's picture

I'm planning to half the recipe and make it in individual ramekins as there's only 4 of us for Christmas and we're going away on Boxing Day. Is there any reason I can't make this in advance and freeze it?

dannyctid's picture
  • 1
  • 2
  • 3
  • 4
  • 5

lovely, although you only need a small slice as it is very rich!

janette155's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Trying to decide if it's a shame that it's nearly 1000 calories a portion..... but it's a fab special occasion pud.

janette155's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Stunning dessert. I made sure I had a good inch margin between the caramel and the base to stop oozing, which worked. The salt in the caramel is amazing.
I used a 50% plain chocolate, because 70% gives me a migraine. Still delicious, the bitterness of the chocolate cuts through the incredible richness.

jennylucas04's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last week with my sister in law during one of our many baking days. It does have a lovely flavour with the salt and the caramel but we all found that there was far too much chocolate (yes I know, a shocking thing to say!!) and although you definitely need the bitterness of the 70% to counteract the overall sweetness I definitely wouldn't use all 300g as 70% again.
To be honest I'm not actually sure that I would make this again I think that there are better cakes and desserts on this website that would be much more of a show stopper and be much more satisfying to make.

lduncanson's picture

I am going to make this in individual ramekins as I had the same problem with the caramel oozing out. I also decorated it with white chocolate stars instead of the caramel. One of the best desserts I have ever made.

glenavon's picture

made this for the family last weekend for dinner, great success, i used maltesers and also put it in freezer for 30 mins before serving which made the caramel firmer,
great recipie so easy to make ,looks fantastic , very rich but so delicious

losthemt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry, meant to rate this as 5 star.

losthemt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have just made this desert as a trial for christmas lunch and found it to be a great success. I found all the measurements to be accurate and after reading other reviews I made an indentation around the biscuit base and this appears to have successfully contained the caramel from oozing out when cut. Word of warning it is incredibly rich but easy to make and delicious. Couldn't find salted caramels anywhere so just used maltesers instead.

tatt1054's picture

just made this and the chocolate mixture became really thick andset before i hadout it in the tin, really strange, hadto put lumps in

lynmerry's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We made this for a dinner party last night - it looked fantastic and tasted even better, one of the best puds I've tasted. It's very rich so it definitely feeds more than 8 and the caramel oozed a bit, but this just adds to the decadence of it! yum yum yum :o)
I struggled a bit to find salted carmels to decorate, until I found Gu Liquid Caramel Chocolates (with a 'hint of salt') in Waitrose - couldn't find any actually called 'Salted Caramels'

miffyetta's picture

I made this for a dinner party, it went down a treat. It was messy to serve mainly due to the caramel. When I make it for Christmas I will definately use less caramel and a little more salt.

So easy to make and very impressive, my friends didn't believe I had made it until I showed them the slightly messy recipe! :)

bertiepippin's picture

Which M&S or Sainsbury's because they sure aren't in Coventry?!

Pages

Questions

Tips