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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27th Dec, 2013
Really good easy desert which has a bit of wow factor. Definitely don't need the salt in caramel though! I also only use plain cooking chocolate and this works just as well.
8th Oct, 2013
Amazing dessert. I made with 72% chocolate which did make the ganache very dark and rich, which was nice but next time I may use a mixture of dark & milk chocolate so it is less bitter. I added a bit of ground ginger to the biscuit base because I love chocolate & ginger together and I chilled the tin of caramel so it was very firm when spreading on the base which made it easy to keep in the middle and not spread to the edges. I didn't use salt - was worried my guests would find it strange! Mixing the cream into the melted chocolate I found easy. Keep the bowl over the hot water so it doesn't cool down too quickly when you start to add the cream and it should mix in smoothly. Do it gradually if you are worried. My torte was solid within a few hours - it set perfectly. It is very rich, but I got 12 servings out of it and everyone at my dinner party had seconds!
24th Aug, 2013
Made this for a recent barbeque and it was the first to disappear...!! Omitted the salt from choice and it was fine. When you add the cold cream to the hot chocolate it will thicken suddenly but keep pouring and stirring over the gentle heat and it will all blend together. Will definitely make again.
28th Jun, 2013
Well I made this last night for Sat eve, as I've taken on board the other comments about it setting. It looks good so hopefully fingers crossed it will be fine tomorrow eve. I added the salt to the caramel gradually and tasted as I went as there were a few comments here about it being too salty. I found the chocolates for the topping in Waitrose, they are Willie's Cocao Sea Salt Caramel Black Pearls. I did find some others in there but there was only 7 in the box! Hope this helps.
9th Jun, 2013
Could you freeze this?
13th Jul, 2014
Hi- yes it freezes well - freeze it on a plate uncovered until frozen, and then wrap it in cling film and put back in freezer. When you come to defrost, remove film before defrosting, and put the frozen torte on the plate you are going to serve it from. Defrost in the fridge overnight and take out if the fridge about 30 mins before serving.
23rd May, 2013
I used sweet and salty popcorn on top, instead of the chocolate balls, and it works a treat! I recommend serving it with fresh raspberries & blackberries, or even strawberries. As it's VERY rich, so serving it with single cream will be a bit sickly.
8th May, 2013
Elegant, extrtemely delicious and very easy to make. It also impressed our guests no end. My first attempt also oozed caramel and the chocolate had some movement too after 24 hours in the fridge so I now make it the morning before the evening I need it to give 36 hours and it's then perfect. I also make sure the caramel is chilled in the fridge before I use it. For those who have had trouble, give it another go. I promise you, it's worth it.
5th Apr, 2013
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!!
4th Apr, 2013
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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