Salted caramel chocolate torte

Salted caramel chocolate torte

Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 15 mins

Cook time

Cook 10 mins

plus cooling and chilling

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.

PER SERVING

925 kcalories, protein 8g, carbohydrate 74g, fat 69 g, saturated fat 39g, fibre 2g, sugar 61g, salt 1.27 g

Recipe from Good Food magazine, December 2010.

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Latest comments and suggestions

Results 21-40

  • Binder photo Janette

    16 December 2010

    Janette rated and commented on this recipe

    5 stars

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

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  • Binder photo dannyctid

    17 December 2010

    dannyctid rated and commented on this recipe

    4 stars

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

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  • Binder photo Recipes

    19 December 2010

    Recipes commented on this recipe

    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?

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  • Binder photo Foodmonster

    19 December 2010

    Foodmonster rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Foodmonster

    19 December 2010

    Foodmonster commented on this recipe

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

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  • Binder photo Clare

    19 December 2010

    Clare commented on this recipe

    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.

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  • Binder photo Janice

    22 December 2010

    Janice rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Jonathan Pullen

    22 December 2010

    Jonathan Pullen commented on this recipe

    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!

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  • Binder photo lorraine

    22 December 2010

    lorraine commented on this recipe

    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.

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  • Binder photo Fave Recipes

    28 December 2010

    Fave Recipes rated and commented on this recipe

    5 stars

    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)

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  • Binder photo veg33

    30 December 2010

    veg33 commented on this recipe

    Amazing dessert, very easy to make and well appreciated when eaten.

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  • Binder photo clarel

    31 December 2010

    clarel rated and commented on this recipe

    3 stars

    Made this for Christmas and it ended up looking exactly like the picture! (Only because I followed the recipe of course). We found it a bit salty at first because we don't each much salt but it does need it to balance the caramel. I'm not sure I'll do it again because although it looked really impressive it was very very rich, we could only eat a really small slice so it provided more servings. Bought salted caramel delices from Waitrose, which look like the ones in the picture, for the top.

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  • Binder photo clarel

    31 December 2010

    clarel commented on this recipe

    http://www.waitrosedeliver.com/wdeliver/servlet/JSPs/shop/display_ind_fs.jsp?line_number=596493&prrfnbr=330490 This is the Waitrose website for the chocolates!

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  • Binder photo lostkat

    31 December 2010

    lostkat rated and commented on this recipe

    5 stars

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

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  • Binder photo Cookie01

    02 January 2011

    Cookie01 rated and commented on this recipe

    5 stars

    This is a great pud with lots of wow factor. Out of necessity I had to make a couple of changes...no 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.

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  • Binder photo carolineg

    04 January 2011

    carolineg rated and commented on this recipe

    5 stars

    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!

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  • Binder photo MaBrennan

    06 January 2011

    MaBrennan rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Claire100

    06 January 2011

    Claire100 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Foodie

    12 January 2011

    Foodie commented on this recipe

    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.

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  • Binder photo EMMA SMURTHWAITE

    19 January 2011

    EMMA SMURTHWAITE rated and commented on this recipe

    4 stars

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

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 1 hr 15 mins

Cook time

Cook 10 mins

plus cooling and chilling

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)
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PER SERVING

925 kcalories, protein 8g, carbohydrate 74g, fat 69 g, saturated fat 39g, fibre 2g, sugar 61g, salt 1.27 g

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