1/1 Photo of Salted Caramel Chocolate Torte
1 hr 25 mins
1 hr 15 mins
Salted caramels are all the rage and are actually quite yummy. President's Choice sells them in Canada but unfortunately, I was unable to get any to decorate the top of this cake. It didn't really matter because it was still decadently delicious.
My Private Note
Units: US | Metric
- 175 g digestive biscuits, crushed
- 85 g butter, melted
- 397 g caramel sauce (I used butterscotch ice cream topping, the best substitute I could find!)
- 1 teaspoon sea salt
- 300 g bittersweet chocolate, broken into chunks (Try to get 70% cocoa)
- 600 ml double cream
- 25 g icing sugar
- 2 teaspoons vanilla extract
- chocolate-covered caramel candie, for garnish
- 1Line the base of a deep, round 20 cm loose-bottomed cake tin with a circle of parchment paper. 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.
- 2Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
- 3Chill for 10 minutes.
- 4Reserve 2 tablespoons of the caramel.
- 5Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
- 6Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
- 7Chill for 20 minutes while you make the chocolate layer.
- 8Gently melt the chocolate in the top of a double boiler.
- 9Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
- 10Once the chocolate has melted, turn off the heat but leave the double boiler where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce.
- 11Sift in the icing sugar and stir in with the vanilla extract.
- 12Lift off the heat and let the mixture cool for 10 minutes.
- 13Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre.
- 14Then ladle or pour in the rest and gently shake to smooth the surface.
- 15Chill for at least 5 hours or up to 24 hours until firm.
- 16Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate.
- 17Dot the chocolates on top.
- 18Spoon the reserved caramel-cream mixture into a small food or freezer bag.
- 19Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top.
- 20Chill until ready to serve.
- 21Scatter with a pinch or two of sea salt before serving, then thinly slice.
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Nutritional Facts for Salted Caramel Chocolate Torte
Serving Size: 1 (166 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 545.1
- Calories from Fat 344
- Total Fat 38.3 g
- Saturated Fat 23.4 g
- Cholesterol 128.0 mg
- Sodium 720.1 mg
- Total Carbohydrate 49.8 g
- Dietary Fiber 0.4 g
- Sugars 3.2 g
- Protein 3.9 g
The following items or measurements are not included: