Salted caramel chocolate torte

Salted caramel chocolate torte

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(129 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Othniel Cressy's picture
Othniel Cressy
5th Jan, 2020
Adding milk powder allows you to adjust the strength of the dark chocolate flavor. (I think I added about 1 cup of milk powder)
Georgina Mosley's picture
Georgina Mosley
21st Jun, 2019
Very easy to make! I had no problem with the Caramel. I chilled it in the fridge alongside the base before spreading and didn’t use the whole lot, only needs a bit for the effect! I didn’t find the chocolate too rich, tasted lovely, you just need a very small slice that’s more than enough.
18th Sep, 2018
Absolutely love this recipe! So tasty and excellent for anyone who has a sweet tooth! To help the caramel set, I used a millionaires shortbread caramel recipe and it turned out great- I've posted this in tips :)
Thraxas's picture
20th Jul, 2018
Caramel didn't set but apart from that was great :)
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!!?!!?


Jo Howell
22nd Dec, 2018
I have just made this and the caramel is fine but the chocolate and cream is very runny - does it harden as it cools?
goodfoodteam's picture
23rd Dec, 2018
Thanks for your question. The mixture will start to thicken as you stir (step 4). Ensure you then leave it for 10 mins. It will still be pourable at step 5 but then after chilling for 5 hours or so, it will firm up. Hope that helps.
30th Nov, 2018
How long would this keep in the fridge please?
goodfoodteam's picture
3rd Dec, 2018
For best results, we suggest making these to the end of step 5 and keeping in the fridge for up to 24 hours. If you have leftovers, refrigerate within 2 hours and keep for a further 1 - 2 days.
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.


26th Dec, 2018
Freeze can of caramel for a few hours before. Also put the base in the freezer straight after caramel is poured on it'll help keep it from running all over the base while making the rest. I also only used 200g dark chocolate and 100g milk chocolate, it tasted lovely and set fine.
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.
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