Salted Caramel Chocolate Torte

"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."
 
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photo by Irmgard photo by Irmgard
photo by Irmgard
Ready In:
1hr 25mins
Ingredients:
9
Serves:
8
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ingredients

  • 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
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directions

  • Line 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.
  • Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
  • Chill for 10 minutes.
  • Reserve 2 tablespoons 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 1-2 cm border of biscuit remains around the edge.
  • Chill for 20 minutes while you make the chocolate layer.
  • Gently melt the chocolate in the top of a double boiler.
  • Stir 1 tablespoon 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 double boiler 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 minutes.
  • 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 hours or up to 24 hours until firm.
  • 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.

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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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