Salted Caramel Chocolate Tort

This is not a desert for the faint hearted, this is a tort for the major leagues!  This is an ‘I just got dumped, where’s the chocolate’ tort, an ‘I deserved that promotion more than her’ kinda pie or, maybe even a ‘I can’t believe you made that!’ ending to a dinner party.  This will inspire a chorus of oooohs and ahhs and will result in your friends begging you for the recipe. But you’ll never tell, for then they’ll see how unbelievably simple this tort is.  This one is between you and me, and nobody else!

When my lovely sister in law requested a cheesecake for her birthday celebrations I knew what she really had in mind. Something decedent, something rich and luxurious. A simple cheesecake just wasn’t going to cut the mustard, enter salted caramel, the daddy of luxury deserts.

Now this is one rich s.o.b so cut it in slivers and don’t say I didn’t warn you.  And don’t worry, I’ll take the calorie content to the grave, brownies honor!

Salted Caramel Chocolate Tort

(adapted from BBC Good Food)


Ingredients:

200g digestive biscuits

100g melted salted butter

1 jar dulce de leche

1 tsp sea salt , plus extra to serve

300g quality plain chocolate (70% solids), broken into chunks

600ml tub double cream

25g icing sugar

2 tsp vanilla extract

chocolate truffles to decorate


Method: 

Line the base and sides of a deep, round 20cm loose-bottomed cake tin with baking parchment. 

Crush the biscuits in a food processor or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins. 

Reserve 2 tbsp of the dulce de leche in a small bowl and add 2tbsp of the double cream, cover and place in the fridge until ready to decorate . Stir the sea salt into the remainder of the dulce de leche and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer. 

Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water.  Once the chocolate has melted, turn off the heat but leave the bowl 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 mins. 

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 hrs 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 dulce de leche mixture into a piping bag with a thin nozzel 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.

14 Comments

  1. Coleens Recipes
    April 27, 2012 / 9:00 am

    I absolutely LOVE your description of this beautiful dessert!!

  2. Natalie
    April 27, 2012 / 9:29 am

    This looks AMAZING. Can't wait for an excuse to make it (do I really need one..?).

  3. Anonymous
    April 27, 2012 / 9:51 am

    Hi Katie!This is Joy of "Hot Oven, Warm Heart"- you probably don't remember me, as I took a long hiatus from blogging, but I fondly remember our correspondence during the days of SMS. I just jumped back into the world of food blogging, and I'd love it if you'd stop by whenever you get a chance! I hope you're doing well, and still baking up a storm- that torte looks over-the-top delicious. I love the new look of your site, by the way, especially the sidebar with the cake domes. So pretty!Hope to hear from you soon,Joyhttp://hotovenwarmheart.wordpress.com/

  4. Janice
    April 27, 2012 / 12:04 pm

    That is really something else and it sounds so simple to make.

  5. Becs @ Lay the table
    April 27, 2012 / 1:48 pm

    This is definitely going to impress/make the dumped person forget their troubles!Beautiful!

  6. Sophie
    April 27, 2012 / 5:52 pm

    This looks absolutely amazing – yum!! x

  7. eliza
    April 28, 2012 / 6:25 am

    Oh my, this looks incredible. I want some – now!x

  8. Anonymous
    April 28, 2012 / 9:16 am

    I've been eyeing up that recipe on the BBC Food website for a while now. It looks so incredibly delicious but I do wish they wouldn't put the calorie content in!

  9. Cupcake Crazy Gem
    April 28, 2012 / 10:50 am

    Wow this is a cheesecake and a half, I bet your sister in law was delighted! Awesome photos too! I love the truffles, they top it off perfectly!

  10. LoveFoodCookFood
    May 2, 2012 / 7:24 pm

    It is so frustrating when I see a yummy recipe like yours and then find that I can't get the ingredients in England to make it. 🙁 it looks absolutely fabulous too. 🙂

  11. the cake hunter
    May 2, 2012 / 10:23 pm

    You just made my day.i finally got some decent ramekins for my birthday so salted caramel is definitely going in them!

  12. Thirza
    May 8, 2012 / 7:51 pm

    Was this really necessary :-(? I do not know why I still keep following baking blogs while on Slimming World: I haven't baked in months… This might tip me over the edge though… Your recipes are so gorgeous!!!LoveFoodCookFood: you can Dulce de leche in Sainsbury's: it is pre-boiled condensed milk, i.e. caramel. You can find it in the aisle with baking ingredients, custards etc!

  13. The Food Hunter
    May 18, 2012 / 9:05 pm

    This sounds wonderful

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