Salted caramel chocolate torte

Name: Salted caramel chocolate torte
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 175 grams digestive biscuits; 85 grams butter, melted; 397 grams caramel (we used Carnation caramel); 1 teaspoon sea salt, plus extra to serve; 300 grams plain chocolate (70% solids), broken into chunks; 600 milliliters double cream; 25 grams icing sugar; 2 teaspoons vanilla extract; 1 serving salted caramel chocolates, to decorate (find them in Waitrose, Sainsburys or Marks & Spencer)

Salted caramel chocolate torte takes roughly 2 hours from beginning to end. This dessert has 827 calories, 7g of protein, and 56g of fat per serving. This recipe serves 8. A mixture of chocolate, , caramel, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: Salted caramel chocolate skillet brownie with caramel ice-cream, Chocolate Pecan Caramel Torte, and Chocolate Caramel Mousse Torte.

Instructions

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.

Ingredients you will need

Base

Equipment you will use

Cake Form

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.

Ingredients you will need

Biscuits

Butter

Equipment you will use

Ziploc Bags

Rolling Pin

Bowl

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.

Ingredients you will need

Chocolate

Sea Salt

Biscuits

Caramel

Base

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.

Ingredients you will need

Hot Fudge Sauce

Vanilla Extract

Powdered Sugar

Chocolate

Caramel

Cream

Water

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Chocolate

Biscuits

Caramel

Shake

Equipment you will use

Ladle

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.

Ingredients you will need

Cream

Sea Salt

Caramel

Equipment

Ingredients

Servings:

175grams

digestive biscuits 85grams

butter, melted 397grams

caramel (we used Carnation caramel)1teaspoon

sea salt, plus extra to serve 300grams

plain chocolate (70% solids), broken into chunks 600milliliters

double cream 25grams

icing sugar 2teaspoons

vanilla extract 1serving

salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury's or Marks & Spencer)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Torte on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.