Salted caramel chocolate torte

Salted caramel chocolate torte

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(63 ratings)


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Cooking time

Prep: 1 hr, 15 mins Cook: 10 mins Plus cooling and chilling

Skill level



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



  • 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)

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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.

Recipe from Good Food magazine, December 2010

Comments, questions and tips

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tiddyp's picture
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i made this dessert following the recipe, the flavour was so nice. but the chocolate mixture would not set. was the 600ml of cream correct? any suggestions what i may of done wrong?

kathrynyoung's picture

I haven't made this yet but I would have thought that nearly a whole tin of caramel is too much for a 20inch tin and thats why it runs out, i always find the ready done caramel from carnation a bit soft for banoffi another brand deluche (or similar!) is much firmer and I would probably use that in place of the carnation with this recipe... must put this on my christmas to make list. p.s Rhiannon if you get more then 8 portions then that would cut the calories unless you have 2 bits!!

headofkitchen's picture

Hi i made this last weekend for a dinner was gorgeous! I found it in the good food magazine where it stated it could not be frozen. However i found it quite quick to make, so just make it the night before you need it as it needed a good 24 hours to set properly.

maryyem's picture

Can this be frozen? does anyone know? Would love to make it and freeze if for Christmas>

tashwhitaker's picture
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Made this for a dinner party over the weekend and it was brilliant! I didn't use the salt, just normal caramel and truffles. The central caramel didn't spill out of the sides, although piping the caramel on the top was a bit of a challenge; it certainly didn't look as professional as the one in the photo!

walnuts's picture

I made this over the weekend for guests coming to lunch on sunday.
Despite following the recipe, and chilling for 24hrs, the caramel oozed out at the edges and by the time i had finished cutting into slices, the chocolate part of the torte had almost sliden off completely.

However my guests said it tasted fantastic.

I would like to make again, but would like to find a solution to the runny caramel first !

rhiannon134's picture

I would love to make this but I am pregnant and having to carefully watch my weight gain as I am already a little overweight. I was shocked to see the calorie and fat content of this recipe, if anyone can see a way of making it a little lower that would be great!

lindseyballingall's picture
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Really easy to make and looks very impressive! However, I put too much caramel on the base so it oozed out the side. Definitely important to leave a gap round the edge. Mine made enough for more than 8 as it was very rich!

lindseyballingall's picture
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Really easy to make and looks very impressive! However, I put too much caramel on the base so it oozed out the side. Definitely important to leave a gap round the edge. Mine made enough for more than 8 as it was very rich!