Salted Caramel Chocolate Torte

READY IN: 1hr 25mins


  • 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
  • 2
    teaspoons vanilla extract
  • chocolate-covered caramel candie, for garnish


  • 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.