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 81-100

  • Binder photo Ange

    11 December 2012

    Ange commented on this recipe

    I blogged about making this. Have a read here :) http://beauty-andthe-feast.blogspot.co.uk/2012/12/how-to-make-salted-caramel-chocolate.html

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  • Binder photo Chelle

    19 December 2012

    Chelle rated and commented on this recipe

    5 stars

    Love this recipe. Made the torte several times and was perfect each time. I always make sure to leave a border around the edge when adding the caramel. When it comes time to add the chocolate mix I put it into a measuring jug which makes it much easier to pour around the edges first then on top of the caramel.

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  • Binder photo Izzy

    20 December 2012

    Izzy commented on this recipe

    All you people that found the caramel oozed out, I used a tin of condensed milk, which i boiled, unopened, for an hour in my pressure cooker. (please make sure it has cooled slightly before opening). This makes for a much firmer caramel. In fact I have used this caramel for many years for various things from before Carnation caramel became available. Hope you find this helpful. I also used maltesers as these were easier to source.

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  • Binder photo Trish B

    26 December 2012

    Trish B rated and commented on this recipe

    5 stars

    We had this for lunch on Christmas day and it was amazing, I used a jar of M&S salted caramel, and M&S salted caramel nuts instead of truffles. The caramel did not leak and the nuts gave it a nice crunch. This will now become a family favourite.

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  • Binder photo ameats

    29 December 2012

    ameats rated and commented on this recipe

    5 stars

    Fabulous! Was easy to make and looked fantastic, I got loads of compliments on it. Next time though I would use a slightly bigger tin as using a 20cm tin gave a really deep torte.

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  • Binder photo H :)

    29 December 2012

    H :) commented on this recipe

    Made this for dessert on Christmas day - delicious!! To stop the caramel oozing out I popped it back into the fridge for a while, and let the chocolate filling cool for about an hour so that it sealed properly. Next time, instead of mixing the caramel with sea salt, I am going to try salted peanuts _ I think that would taste wonderful !!

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  • Binder photo H :)

    29 December 2012

    H :) rated this recipe

    5 stars

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  • Binder photo Mrs Jones

    31 December 2012

    Mrs Jones rated and commented on this recipe

    4 stars

    Very tasty but VERY salty. Would definitely reduce the amount of salt by about 1/4 next time.

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  • Binder photo Bevels

    01 January 2013

    Bevels commented on this recipe

    Made this for a NYE party. Looked great and tasted fabulous. I would recommend you chill it for as long as possible. My caramel was very runny even after a few additional hours in the freezer pre-dinner. The piping of the caramel on top of the torte was a bit tricky but I grated some spare chocolate on top to disguise the mess I made.

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  • Binder photo Bevels

    01 January 2013

    Bevels rated and commented on this recipe

    5 stars

    Oops, forgot to rate it.

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  • Binder photo Bevels

    01 January 2013

    Bevels commented on this recipe

    Oops, forgot to rate it.

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  • Binder photo Sam

    04 January 2013

    Sam rated this recipe

    5 stars

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  • Binder photo yumyum

    07 January 2013

    yumyum rated and commented on this recipe

    5 stars

    Yummy but very rich! I made homemade truffles to go on top and drizzled caramel with a spoon - didn't need piping. The caramel didn't ooze and the torte set - a success! I'll be making this again!

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  • Binder photo david haigh

    08 January 2013

    david haigh commented on this recipe

    made this for boxing day first class was enjoyed by all am making another this weekend

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  • Binder photo alison

    02 February 2013

    alison rated and commented on this recipe

    5 stars

    i made this as our christmas dessert and it was fab! so easy to make and really yummy!

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  • Binder photo Debbies

    04 February 2013

    Debbies commented on this recipe

    A sensation! It was delicious! I used a Tesco finest salted caramel sauce, it weighed less but was plenty and it was very thick, I softened it a little first to make it easy to spread on the base. I used 150gm milk chocolate and 150gm 54% plain. And only about 400ml of cream, just to be on the safe side after reading the comments. It set beautifully! I can't wait to have an excuse to eat this many calories again!

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  • Binder photo Squem

    05 March 2013

    Squem rated and commented on this recipe

    5 stars

    I needed to make this in a hurry so I cheated. I whipped the cream a bit before adding to the chocolate so it would set quicker, this does limit the amount of time you have to get it in the tin so you have to work fast. We also used Hotel Chocolat caramel chocolate melted and salted to make chocolate shoes and handbags to decorate. Everyone loved it though I would add a little less salt next time.

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  • Binder photo ccs1233

    21 March 2013

    ccs1233 rated and commented on this recipe

    3 stars

    Nice but not sure about the salt. I think it is like marmite, you will love it or hate it. If I made this dessert again I wouldn't put in the salt. It was very easy to make but like other reviews have said give it a good 24 hours to set and pop it in the freezer for 20mins before serving so it is easier to portion.

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  • Binder photo NomNom

    04 April 2013

    NomNom rated and commented on this recipe

    3 stars

    Ganache was very rich and next time I would make it less thick, and i will also use a mix of milk and dark chocolate. The coco content is just too high making it bitter. Also I kept making ganache wrong, DO NOT WHISK the cream in, third time lucky I poured it all in and STIRRED. Looked amazing when cut into it. I topped with the caramel along with maltesers and grated white chocolate.

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  • Binder photo jessferg

    05 April 2013

    jessferg commented on this recipe

    I can't understand why people keep commenting about the cals. Surely we all know that a chocolate and caramel torte is not going to be a healthy pudding? Please do not remind me!!

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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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