Salted Caramel Chocolate Torte!

Right here is a recipe that went down so well the first time I made it – I was demanded to make another! To be honest, it was so easy to make and so decadently rich & delicious that I didn’t complain one bit! The original recipe is from the free iPhone app: James Martin’s Just Desserts. Here is what you will need to make one beautiful 20cm torte.

  • 175g Digestive Biscuits
  • 85g Butter, melted
  • Tin of Carnation Caramel (or home made)
  • 1tsp Salt
  • 300g Plain Chocolate
  • 600ml Double Cream
  • 25g Icing Sugar
  • 2tsp Vanilla Extract

Line the base of a deep 20cm loose bottomed round tin with baking paper. (Crikey that was a mouthful!)  Then line the sides with one long strip that is just higher than the tin. Staple/paper clip where the strip overlaps to hold it together.

Put the biscuits in a bag and bash the hell out of them with a rolling pin until they resemble fine crumbs. Stir them into the melted butter and press the mix firmly into the bottom of the prepared tin. Pop into the fridge whilst you make the fillings.

Reserve 2 tbsp of the caramel in a small tub for later.

Stir the salt into the remaining caramel and spoon into the middle of the prepared base.

Spoon it in slowly (as it spreads) and be careful to leave a 2cm/1inch border around the edge. If you don’t – it makes it extremely messy to slice later on as the caramel doesn’t set – only the chocolate part does. So it will slide all over the place without that border!

Pop back into the fridge whilst you make the chocolate layer.

In a glass bowl set over a pan of barely simmering water – gently melt the chocolate.

Stir 1 tbsp of the cream into the reserved caramel and keep for decorating – then turn off the heat and slowly pour the rest of the cream into the chocolate, stirring constantly until its smooth and thick.

Sift in the icing sugar & add the vanilla extract – stir well. Then take the bowl off the heat and allow to cool for about 10 minutes.

Ladle/pour the chocolate mixture into the prepared tin. It’s best to start by filling the border around the edge first and then continue until all the mixture is used up. If you find that it has a few lumps in (it can happen!) just sieve it before pouring onto the base.

Chill in the fridge for at least 5 hours or up to 24 hours until it’s set.

Carefully remove the torte from the tin and peel away the baking paper from the bottom & sides. Place the cake on a serving plate or cake stand and grab the reserved caramel from earlier.

Spoon it into a small sandwich bag/piping bag and cut a tiny hole in the corner. Carefully squeeze lines across the torte – then if you like, scatter with a pinch of sea salt.

YUM-EEEEE!! This is some super sexy, chocolatey, caramely, rich goodness! No, wait… I’m not done yet! It’s beautifully smooth and quite frankly, for the small amount of effort you have to put it – it looks and tastes fantastic!

Go on, have a go… you know you want to!

Miss KitchenMason


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