This is a taste sensation and will definitely impress whoever you make it for. There isn’t a great deal here not to like, biscuit base, salted caramel, chocolate mousse topped with chocolate shavings. Ok so I can feel my belt buckle getting tighter just talking about this torte but its worth every mouthful.
I didn’t make my own caramel, I used Carnation, I generally find it a bit to runny so I cook it in the tin, place in a pan cover with water a boil for an hour and a half, you will need to keep topping up the water, this will thicken the caramel. Make sure you fully cool the caramel before opening the tin, otherwise it’ll explode all over.
I used a 28cm cake tin for this recipe. The idea with the glucose syrup is to help set the torte.
- 250g digestive biscuits
- 125g butter
- 450g dark chocolate
- 570ml double cream
- 1 tin (397g) caramel
- 2 pinches of salt
- 3 tsp glucose syrup
- share bar of chocolate
- Blitz the biscuits in a food processor until they resemble bread crumbs then place in a bowl. Melt the butter in the microwave, add to biscuits, mix together. Once combined spread evenly over the base of the cake tin and leave in the fridge for at least two hours to set.
- In the mean time melt the chocolate in a glass bowl over boiling water, being careful the water doesn’t touch the bowl. Once fully melted take off the heat and put to one side to cool slightly.
- Whip the cream until it resembles soft peaks. Add the glucose to the chocolate and whisk together, then gently fold the cream into the chocolate until combined.
- Once the base has set evenly spread the caramel, season with salt, then gently spoon the chocolate on top and spread out.
- Don’t worry if it isn’t perfectly flat, as you can hide the imperfections with shaved chocolate, turn the chocolate bar upside down, so you have a flat surface, using a sharp knife, gently push down on the chocolate with the knife and pull it towards you, this should create the shavings, repeat this process until you have enough to cover the cake.