Salted caramel chocolate torte

Salted caramel chocolate torte

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(107 ratings)

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


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: per serving

  • kcal925
  • fat69g
  • saturates39g
  • carbs74g
  • sugars61g
  • fibre2g
  • protein8g
  • salt1.27g
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  • 175g digestive biscuits
  • 85g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 397g can caramel (we used Carnation caramel)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 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)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • single cream, to serve (optional)


  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.

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Comments, questions and tips

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11th Feb, 2018
Really rich and indulgent, you don’t need much but it’s a nice treat. I had no issue with the caramel spilling out but I didn’t do exactly as the recipe states. As someone else mentioned the caramel does go a bit runny once you add the salt so after I made the base I sat the caramel and base in the fridge for a few hours then made the chocolate and put the caramel on the base just before I poured over the chocolate. I gently heated the cream and chocolate together in a pot and totally forgot to chill it but it didn’t cause me any problems at all. Didn’t eat til the next day so it was completely set. I personally love the plain chocolate opposed to milk but I wouldn’t make so much this time. It was so deep and a bit overwhelming so when I make it next time I’ll cut that part back a bit
inkybinkyboo's picture
24th Dec, 2017
When I add the cold cream to the warm chocolate the mixture just siezes, what am I doing wrong?
17th May, 2018
I left my cream out of the fridge for an hour before using it and then poured it in a little at a time, thoroughly mixing it in before adding the next lot.
18th May, 2017
I've made this twice now as an alternative Christmas dessert. It is fairly easy to make and always tastes great. If you're worried about the excessively high calorie content, I've made this both times with low fat spread instead of butter and replaced the cream with Elmlea double light. It came out perfectly.
1st May, 2017
I've now made this three times one as the recipe shows and two slightly different. I found the original to be ok but the family thought it a bit rich, So the second time I used milk chocolate not sure if I can name it but it starts with L and ends in T, although I thought that the milk chocolate didn't harden as much the dark It stayed there and and was the most delicious taute I've ever tasted even the neighbors wanted the recipe the wife said how is she ever expected to go on a diet with something that good in the fridge This time I made a separate bit of chocolate to put in strait after the caramel very little cream and running it up the side of the tin so hoping it will not be quite as loose as the main topping hoping it will hold it all together better, as it's in the fridge now I will have to wait and see.
28th Mar, 2017
925 calories per serving!!?!!?
31st Jan, 2017
Disappointing. Like many readers, I used the recommended caramel but it just didn't set. So the chocolate top slid around on the base and it looked weird and messy. Also, it was far too rich for me - though that's probably just a matter of taste. Unlike some readers, I didn't find it bitter; I used standard dark chocolate so not really high cocoa content one.
17th Jan, 2017
This is a pudding lovers dream. looks lovely and easy to make but warning- its incredibly rich. you only need a tiny slice really.
Lcb 2
11th Oct, 2016
I made this salted caramel torte and it was gorgeous but next time I would only use 300 ml of double cream with the chocolate because I used a 7 inch push up base cake tin and the 600 ml with chocolate mix was too much and I had to put the rest in a glass which I warmed up and poured over the top of my torte when I served it ,also making the choc sauce in a bowl over a pan of hot water took to long so I poured the choc and cream mixture in the pan and made it that way so much easier and it set on top of the caramel very well ,I put the torte in the fridge over night and it came out brilliant
2nd Oct, 2016
I made this for a Macmillan coffee morning. I was really disappointed as all the caramel ran out on the first cut. Such a shame.


29th Mar, 2017
Hello! As I can't buy double cream where I am, I have only found 40% fresh cream and it doesn't have the same thickness as double (which I think is 48% and just looks thicker). Could I perhaps add in a little gelatin to set the cream/chocolate mixture...? I made this a couple of months ago for a birthday, it would not set at all. Ran all over the place. Tasted divine, but presentation awful. My daughter has requested it for her birthday! But I want it to set this time........ Any tips to thicken the cream before making the mixture would be gratefully received! Thank you...
goodfoodteam's picture
30th Mar, 2017
Thanks for your question. Yes you could add a little gelatine after step 4 to help it set.
1st Oct, 2016
Does anyone know if this freezers ok?
goodfoodteam's picture
13th Oct, 2016
Thanks for your question. Yes this should freeze, but not with the chocolates or salt on top - you can still do the squiggles though, then add the chocolates when you serve it . Open freeze until solid then carefully wrap or place in a rigid container. It will keep for 1 month. The day before you want to eat it unwrap, place on the serving plate and thaw in the fridge lightly covered.
26th Dec, 2015
I used Carnation Caramel, but after the salt was stirred in it was really runny. I put it in the fridge in the hope it would firm up but it never did. Once made the whole torte was in the fridge for 30 hours and as soon as the first slice was cut all the caramel flooded out. How do I get the caramel to set?
goodfoodteam's picture
18th Jan, 2016
Sorry to hear you've not had success with this recipe. It sounds like the salt is reacting to the caramel and it is making the consistency much thinner, this can sometimes happen when you add sugar to soft cheese as well. Over beating the caramel can thin it too. If you make this again, try using half the amount of salt.
13th Nov, 2015
Will this freeze?
goodfoodteam's picture
20th Nov, 2015
Yes this should freeze, but not with the chocolates or salt on top - you can still do the squiggles though, then add the chocolates when you serve it . Open freeze until solid then carefully wrap or place in a rigid container. It will keep for 1 month. The day before you want to eat it unwrap, place on the serving plate and thaw in the fridge lightly covered.
2nd Jan, 2015
Any one can help please. The chocolate and cream didn't came tick and it was a complete disaster everything melted . is It the method written wrong?
goodfoodteam's picture
8th Jan, 2015
Hi Xiomara sorry to hear that. Hopefully we can find out what went wrong. Did you use double cream and how long did you chill the torte for before removing from the tin?


15th Dec, 2015
Definitely heat if you're using condensed milk and golden syrup instead of caramel to thicken it. (1 can of condensed milk and 100g of golden syrup) The caramel will actually look like the caramel in the centre of the torte when you do this. Also, it takes a good 24-48 hours to set properly. At 5 hours is was really soft. As we ate this over 3 days, it was so much better on the final day so it's a really good pud to make well in advance.
4th May, 2015
I used half milk chocolate and half plain and it was delicious!! For the caramel I simmered an unopened tin of condensed milk in a pan of water for 2 hrs (I use a tin WITHOUT a pull-type opening). I usually do a couple of tins at the same time and keep unopened ready for use as I use the same caramel for bannoffi pie. The caramel is nice and thick and does not run off the base when spreading. I had no problems with the torte setting, but I did make it the day before and just decorate on the day. Will definitely be making it again as I had so many great comments. The salt content is perfect and the salt sprinkled on top gives a little salty edge to it
14th Feb, 2015
This recipe is so indulgent! I used 150g dark choc and 150g milk choc instead of all dark. Makes it extra yummy.
3rd Nov, 2014
Serve with berries, the sharpness of the berries will help cut through the rich and sweet torte making it a bit lighter.
31st Aug, 2014
Make use of the freezer as much as possible as I think this maybe the secret to keeping the caramel in place.
31st Aug, 2014
Make use of the freezer as much as possible as I think this might be the key to keeping the caramel in.
8th Oct, 2013
I'd use 500g of cream rather than 600g as the chocolate ganache needs to be firmer. I also use chocolate peanuts which are much easier to source and adds a nice crunch.