Salted caramel chocolate torte

Salted caramel chocolate torte

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(101 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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Lcb 2
11th Oct, 2016
Try putting your cream in a pan and warming it then add the chocolate and keep string till it turns a slightly thick dark choc colour ,leave to cool about 15 min then pour over caramel and leave over night ,it will come out lovely :)
4th Mar, 2016
I made this a few days ago and it is awesome! everyone loved it. only problem is getting the caramel to set without it running out when it's been cut. I made it again today substituting the can of carnation caramel for this caramel recipe I use for millionaires shortbread and it sets a lot better. 150g butter 150g dark brown soft sugar 397g can Carnation Condensed Milk Heat the sugar and butter in a non-stick pan gently, stirring, until melted. Add the Carnation condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. let it cool for an hour or so and then use just like the caramel in the original recipe :)
26th Dec, 2015
I followed the recipe to the letter but had problems with the caramel. It was nice and thick when it came out of the can, but once I had stirred the salt in it was really runny. My kitchen is really cool so it wasn't because of the surounding temperature. I poured it over the base and it just spread out to cover the biscuit. I left it in the fridge for 30 mins and then tried to nudge it back from the edge while I put the chocolate on. The chocolate set like a dream, I used Sainsburys normal dark eating chocolate, only about 53% solids. I left the whole thing in the fridge for 30 hours but as soon as it was cut all the caramel came out into a pond and looked really messy and there wasn't any left in the slices when it was served. Very disappointed! Will I make it again? If I could find a way to set the caramel I would other wise no. This is so rich it will serve maybe twice as many people as suggested
3rd Dec, 2015
Followed this recipe on several occasions, exactly, and it has been wonderful each time. Snapped up and lots of compliments received.
1st Dec, 2015
A delicious dessert - quite a showstopper for a dinner party. Mine came a lot lower than the picture but was probably a good thing as it's very rich. I also followed others' suggestions and used 200g dark and 100g milk chocolate which I definitley recommend.
17th Sep, 2015
Followed the recipe, but disagree with the chocolate:caramel:buttery-biscuit-base proportions. When making it again, I would use about half the amount of caramel, and double the base thickness. As it is, it's just way too sweet. I disagree with the comments below about it being too bitter. Using milk chocolate would have made it even sweeter, and push it over the edge into unbearable. The idea is great though, so I will definitely be making another attempt at this in the future!!
21st Aug, 2015
I followed this recipe to the letter, and I agree with previous comments about the bitterness of the chocolate.My biscuit base came out a little too dry and brittle and some of it broke off in chunks when slicing.Running hot water over a sharp knife resolved this and made slicing through the torte far easier.
21st Mar, 2015
Made this yesterday for a dinner party contribution and it was amazing. I read the comments first and substituted 100g of the dark chocolate with milk chocolate and i'm glad I did. Didn't have any problems with it setting either. I piled up some "posh" salted caramel truffles in the centre and dusted them with edible gold shimmer powder and dusted the whole torte with cocoa powder, then instead of drizzling the caramel sauce over the torte, I drizzled it on the plates before topping with a slice. Yum!
27th Feb, 2015
Made this cake and had no problem with it setting it looked really good my only problem is that it is way to bitter and very rich i love chocolate but i couldn't handle this if i was to make again i would use half dark n half milk chocolate
13th Feb, 2015
I like the concept of this, but my chocolate/cream mix was too firm. What did I do wrong? I think I used chocolate with cocoa content that was too high (70%), hence not enough fat in it to keep is wobbly. If I make this again will do more of a cheesecake top.


13th Dec, 2015
Hi Did you manage to find out why the chocolate isn't thick? Should the cream be whisked first? Mine is only just about set but not firm at all. I did heat my caramel and that made it nice and thick as it was runny beforehand but your method doesn't say to do that. Thanks Sarah
goodfoodteam's picture
18th Dec, 2015
Hello Sarah, no you don’t need to whip the cream, the mixture is like a sauce and it is a case of leaving it in the fridge until fully set. How fast it sets will rely on how cold the fridge is set to. You can speed up the process by chilling it in the freezer. We used our caramel straight from the can (we used Carnation caramel), as it firms up in the fridge. Looking at the other reader comments on this recipe many found that the chocolate was a little bitter. This is because chocolate with 70% solids has a high level of cocoa solids which contrasts with the sweetness of the caramel, but you can use a 50% dark chocolate, or use a dark chocolate which has even less cocoa solids. Hope this helps.
22nd Dec, 2014
Any tips on how to get it off the cake tin base? I'm using a springform cake tin, and worrying about presenting it thank you
13th Apr, 2014
Can anyone help me and tell me y the caramel oozes out? As this made it very messy when making the slices?


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