Salted caramel chocolate torte

Salted caramel chocolate torte

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(102 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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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.
30th Jan, 2015
was good fun to make, it is a little project. I would make it again but would include milk chocolate as it was all a bit tooooo dark and bitter/rich. I would also allow more time to set. When I served it was still a little gooey (bit of a nightmare to cut!)
29th Jan, 2015
Love love love this recipe! I used malteasers on the top - the whole thing went down a treat!
2nd Jan, 2015
I've done it but the cream and chocolate didn't set everything melted disaster . I think that the method isn't written properly
15th Feb, 2015
yeah ditto, I ended up freezing mine but its still a nightmare to cut and serve - it was more a splat than a slice lol
30th Dec, 2014
After making Delia's delicious chocolate torte for the last few years, I was looking for something a bit different for Christmas Day and chose this. I took my time making it, which meant that it had plenty of time to chill at each stage, and had no problems with it at all. It's not difficult to make, and got a thumbs up from all the family. It is very rich, and each portion contains an obscene amount of calories, but it's a real treat. Enjoy!
29th Dec, 2014
Made this for Christmas Eve dinner. Having read previous comments, I used 200g dark chocolate and 100g milk, and found that to be not too bitter. Used M&S salted caramel sauce which I placed in the fridge before using, and had no problems with spreading. Doesn't need any expensive chocolates for the topping, looks just as good with the zig zag lines. Only thing is, it is VERY rich, would easily serve 16 and not 8 as stated! There were 7 of us for dinner on Christmas Eve, and we didn't even get half way through it. Had it again on Xmas day, and there were one or two portions left after that as well! A nice show-stopper dessert, got lots of lovely compliments too.
26th Nov, 2014
beautiful. easy to make, show stopper. I've made this a few times now, it is simply amazing! I usually make a day ahead, but it still tastes nice 2-3 days later if you need to make ahead.
19th Nov, 2014
The trick to making the caramel set is 100grams of golden syrup, to every one can of condensed milk 397g it works as I found out after wasting some very expensive ingredients, I have a good housekeeping chocolate book using this recipe and also Annie Bell's Baking Bible also uses the golden syrup recipe. Good Luck.
3rd Nov, 2014
Couldn't find Carnation Caramel in the supermarket so used a jar of Tesco Finest Salted Caramel sauce (260g) which seemed to work and there were no issues with setting or running (and of course could skip the adding salt step to the sauce). One jar is ample. I put the torte in the freezer for some of the time as only had about 4 hours for it to set but actually this probably wasn't needed, it seemed to be setting fine without. Used maltesers for the top and doing a bit of decorative piping with the spare caramel sauce really kicked it up a notch on the decoration front. Serving with berries cuts through the very rich flavour, so would definitely recommend this.


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