Salted caramel chocolate torte…bootiful!
When does something become a tradition?
For the last few new years we have been celebrating counting the New Year in with a close group of friends, rotating who hosts the party. When it isn’t our turn to host we always take a knock out pudding (Or at least try too).
When I look back at 2014 salted caramel was a regular feature, Jude’s salted caramel ice cream being a particular favourite. So it seemed only fair to ensure that it featured in the final menu of the year. I was torn between salted caramel brownies or a chocolate torte but I finally settled on the latter…
This beautiful celebration dessert has a crunchy biscuit base, a thick layer of soft salted caramel then topped with a smooth bitter chocolate cream. I just hope there will be enough for seconds!
The James Martin’s recipe which I found on BBC Good Food site was the source of this inspiration, with over 70 reviews and nearly 5 stars I was sure that I was on to a winner…
You will need:
- 175g digestive biscuits
- 85g melted butter
- 1 can of Carnation caramel
- 1 tsp sea salt
- 300g Plain chocolate, at least 70% solids
- 600ml double cream
- 25g icing sugar
Step 1: Line the bottom of a spring release tin with greaseproof paper. I used a 20cm round tin.
Step 2: Using a rolling pin, crunch the biscuits in a bowl and stir in the melted butter. Press the mixture into the bottom of the tin and place in the fridge for 10 minutes.
Step 3: Empty the caramel into a bowl keeping back 2 tablespoons. Stir in the teaspoon of sea salt into the caramel and pour into the centre of the base. Try and leave a 2 cm gap round the edge of the base. Now place it in the freezer while you prepare the chocolate torte.
Step 4: Add a table spoon of cream into the remaining caramel, stir and keep in the fridge for decorating before serving.
Step 5: Melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted and smooth remove from the heat.
Step 6: Slowly stir in the cream. The mixture will transform to a thick smooth chocolate cream. Finally, sift in the icing sugar and combine. Leave the mixture for 10 minutes to cool.
Step 7: Remove the tin from the freezer, gently place the chocolate mixture around the edges of the base to seal the caramel filling (the bit that was left in step 3). Then fill in the tin to complete your torte. Smooth the top and chill in the fridge for several hours until firm. I actually made ours the day before.
Step 8: When you’re ready to serve, remove from the tin and drizzle the creamy caramel over the top.
Based on how the kids licked the tin and spoon clean we are in for a treat tonight. It doesn’t look as neat as James Martins version but for a first attempt plus having a couple of keen helpers, I am pretty pleased with the result.
Wishing you all a very happy 2015