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Salted Caramel & Chocolate Torte

Chocolate Goodness that is totally fat free providing you can resist having a slice, it is full of calories if you can’t…

Be WARNED, this torte is very rich.

Not for those with little patience as it takes up to 24 hours to set. The reward for those who do is this fantastically rich torte that is simply divine.

Watch the amount of time you leave it to set as it can be tricky.

Add less or more salt to the caramel, depending on your own tastes, be careful not to add too much!



Contains Gluten & Lactose


Digestive biscuits – 200g

Unsalted Butter – 75g

The Torte

Milk or Dark Chocolate – 400g

Double Cream – 500ml

Caramel – 1 Tin Nestle Caramel 397g

Icing Sugar – 100g

Sea Salt Crystals – 1 tsp

Vanilla Essence – 2 tsp

Galaxy Minstrels – 2 large bags



For this you will need a 23cm springform tin (the one with the clip at the side and removable bottom), baking parchment, heat proof bowl, 2 pots, a food processor or bowl and rolling pin or similar.


Line the springform base and sides with the baking parchment. Rub a little marg or butter onto the bottom and sides to help keep it in place if need be.


Slowly melt the butter in the pot. While it is melting add the digestive biscuits to a bowl or into a food processor and break them up as much as possible.


Add the crumbs to the melted Butter then pour into the lined springform tin, smooth them all over the bottom using the back of a spoon, you want them to cover the whole base and be compact. Place in the fridge for 20 minutes.


Pour the caramel from the tin into a bowl and add the salt, mix well then spoon into the centre of the base, spread it out but leave at least 1 inch clear at the edges. Return to the fridge until the chocolate filling is ready


Place a pot with about 2 inches of water on the stove, then place the heat proof bowl on top, break the chocolate into small pieces and place in the bowl.


The chocolate will start to slowly melt, ensure you don’t get any water in or it will ruin it. Give it a good stir.


When the chocolate has fully melted stir in the double cream and vanilla essence, stir well then add the sieved icing sugar, stir again.


Remove from the heat and leave to one side to cool for 20 minutes, give it a little stir every 5 or so.


*Chefs Tip: Place a wooden spoon or similar under a pot or bowl you want to cool faster. This allows air to flow under the pot or bowl and cool it faster and more evenly.


When the chocolate mix has cooled add it to the base, ensuring you start at the sides then work into the centre. I used a ladle rather than pouring it in.


The time needed for this to set can vary on so many different factors, so much so it makes telling you a precise time to allow it set almost impossible, minimum 12 hours and maybe more.


NOTE: I left mine for 24 hours, you may need less time, most definitely not more.


Remove from the fridge then slowly and gently open the side of the tin, remove the baking parchment and you will be left with a delicious dessert to either impress or tease your friends and family with.


Top with the chocolate minstrels, to get the same result I did in the centre cut some minstrels in half and arrange to make them look like flower leaves.


Place the torte in the freezer for 30 minutes before cutting and serving. It will soften if left out of the fridge.
You can use as little or much of either chocolate as you want once their combined weight comes to 400g.


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