Sweets and Truffles

Salted Caramel Chocolate Torte

Enjoy making this delicious Torte with your children as there is no hot oven to worry about. A perfect Dessert to have at parties or serve after Dinner with your Friends and Family.

What is a Torte ?

A Torte is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, the cooled torte is glazed and garnished. Tortes are commonly baked in a springform pan.

In addition, you can also try making this Torte using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


250g Digestive Biscuits Crushed.
110g Salted Butter Melted.
Salted Caramel for the base. approximately 300g and the recipe for the Caramel Sauce can be found here.
300g Dark Chocolate ( 70% ).
600ml Double Cream.
40g Sugar and Crumbs Natural Flavored Icing Sugar. Salted Caramel  Flavour
2 Tsp Vanilla Essence.
1 Tsp Golden Syrup.
White Chocolate to decorate.
Chocolates to decorate.


1.  Line an 8 inch Loose Bottom Round Tin for a Deep Torte or a 9 inch would be more of an appropriate portion size.

2. Crush the Digestive Biscuits with a Rolling pin until they are crumbs. You would be better to put them in a plastic bag with a sealed lock on to prevent them from scattering around your worktop.

3. Melt the butter in a bowl big enough for you to add the crushed biscuits too. Mix both the butter and the biscuit crumb together until the butter and the crumb is well combined.

4. Press the crumb mixture into the base of the lined loose bottomed tin, leaving a small lip that will then hold the caramel sauce.

5. Pour in the ready made Caramel Sauce to fill the base up to the lip you have created, Then pop it in the freezer or fridge to firm up.

6. Melt the Chocolate, Cream Vanilla essence, and Golden Syrup in the Microwave in small bursts, Stirring between bursts to ensure you are not overheating the mixture or it will burn.

7. Pour the chocolate mixture over the now firmed Caramel biscuit base

8. Melt the white chocolate to drizzle over the Torte to make a pretty pattern which you can ripple with a knife if you wish to create a feathered effect.

9. You can now add the chocolates so they sink into the mixture or add them once the Torte has Set.

10. Place in the fridge for a few hours or preferably overnight.

11. Serve with Single Cream and add Raspberries or Strawberries as an added decoration.

This recipe was Danielle Crich


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