This makes an impressive centrepiece for a celebratory meal, or an indulgent alternative to a birthday cake. It is very rich, and easier to make than you might expect, just make sure that you have put enough time aside for the chilling time.
Ingredients 175g digestive biscuits
85g butter, melted
400g caramel (I used a 397g can of Carnation's ready-made caramel)
1 tsp sea-salt, and some extra to serve
300g plain chocolate (70% cocoa solids), broken into small chunks
600ml double cream
25g icing sugar
2 tsp vanilla extract
Salted caramel chocolates (for decoration)
Edible gold spray (optional, for decoration)
The reserved caramel and cream, before it's all mixed together
Line the base and sides of a 23cm springform tin with baking paper (it doesn't have to be springform but it makes it much easier to turn it out at the end).
Crush the biscuits with the end of a rolling pin. I use a large plastic bowl, but you could use also use a strong plastic food bag. Stir into the melted butter, mix thoroughly, and then press into the bottom of the lined tin. Chill for ten minutes.
Reserve 2 tbsp of the caramel, stir in 1 tbsp of the double cream and chill for later. Stir the sea salt into the remainder of the caramel and spoon into the centre of the base. Spread evenly so the base is covered but leave a visible 1-2cm border around the edge. Chill for 20 minutes. During this time you can start to make the chocolate layer.
Place the chocolate in a heat-proof bowl over a pan of barely simmering water, and melt gently. When it has melted, turn off the heat, but leave the bowl over the pan. Slowly stir in the remaining cream to form a glossy, chocolatey sauce. Sift in the icing sugar, and stir in the vanilla extract. Remove from the pan, and allow to cool for ten minutes.
I always enjoy this step. To begin with there seems to be too much cam, but it soon combines with the chocolate
Ladle the chocolate onto the base, starting with the edges to seal the caramel in the centre. Then slowly pour in the rest, and shake to smooth the surface. Chill for at least 5 hours, or overnight until firm.
To decorate, remove the torte from the tin, gently peeling off the paper, and transfer to a serving plate. Spray the surface of the torte with gold spray, and then place the chocolates. Transfer the reserved caramel to an icing bag, or food bag with the corner snipped off, and then drizzle the caramel over the torte. Scatter some sea-salt over the torte and then serve.
Safely removed from the spring form tin, and the paper has been carefully peeled away
You could use stencils to make the gold spray layer more interesting
Finally, the chocolates are placed, and the caramel has been drizzled over. Ready to serve!