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 41-60

  • Binder photo myra

    26 January 2011

    myra rated and commented on this recipe

    5 stars

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

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  • Binder photo Alice McPalace

    13 February 2011

    Alice McPalace rated and commented on this recipe

    5 stars

    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.

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  • Binder photo bobby

    20 February 2011

    bobby rated and commented on this recipe

    5 stars

    Easy to make and so good to eat

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  • Binder photo CakeQueen

    24 March 2011

    CakeQueen rated and commented on this recipe

    5 stars

    Made this at christmas and it went down a treat!

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  • Binder photo Lizanne

    09 April 2011

    Lizanne rated and commented on this recipe

    5 stars

    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

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  • Binder photo Nikki Downs

    10 May 2011

    Nikki Downs rated this recipe

    5 stars

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  • Binder photo gemscott

    28 May 2011

    gemscott rated and commented on this recipe

    5 stars

    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!

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  • Binder photo desertprincess

    24 July 2011

    desertprincess rated and commented on this recipe

    4 stars

    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.

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  • Binder photo tamar Pollard

    31 July 2011

    tamar Pollard rated this recipe

    5 stars

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  • Binder photo Sharon B

    13 August 2011

    Sharon B commented on this recipe

    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....

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  • Binder photo AmynDaz

    18 August 2011

    AmynDaz rated and commented on this recipe

    2 stars

    Too sickly for me by far..daz liked it though..

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  • Binder photo G&M

    05 September 2011

    G&M rated and commented on this recipe

    5 stars

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

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  • Binder photo chubbychops

    01 October 2011

    chubbychops commented on this recipe

    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.

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  • Binder photo evelyn-r

    19 October 2011

    evelyn-r commented on this recipe

    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.

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  • Binder photo brazilnut

    25 October 2011

    brazilnut commented on this recipe

    I've made this before and it was a success!! Hoping to make it again for my girls night in on Saturday!!

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  • Binder photo Louise

    02 December 2011

    Louise rated and commented on this recipe

    5 stars

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

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  • Binder photo Snowden

    04 December 2011

    Snowden commented on this recipe

    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. http://www.wikihow.com/Make-Caramel-from-Sweetened-Condensed-Milk (I use method 2)

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  • Binder photo drumbjo

    23 December 2011

    drumbjo commented on this recipe

    Just a note - Hotel Chocolat sell salted caramels, but I'm not sure it needs them!

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  • Binder photo Ed Curry

    27 December 2011

    Ed Curry commented on this recipe

    Made this for Christmas day over my brothers. The whole family loved it even if it does have a massive amount of calories. Yum :-)

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  • Binder photo MrsI2b

    28 December 2011

    MrsI2b rated and commented on this recipe

    5 stars

    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

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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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