Directions:
- Line the base of a deep, round 20 cm loose-bottomed cake tin with a circle of parchment paper. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
- Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
- Chill for 10 minutes.
- Reserve 2 tablespoons of the caramel.
- Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
- Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
- Chill for 20 minutes while you make the chocolate layer.
- Gently melt the chocolate in the top of a double boiler.
- Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
- Once the chocolate has melted, turn off the heat but leave the double boiler 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 minutes.
- 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 hours 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 caramel-cream mixture into a small food 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.23 Kcal (2362 kJ) | ||
| Calories from fat | 326.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.25g | 56% | |
|---|---|---|---|
| Cholesterol | 81.01mg | 27% | |
| Sodium | 404.76mg | 17% | |
| Potassium | 8.7mg | 0% | |
| Total Carbs | 58.32g | 19% | |
| Sugars | 39.46g | 158% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 2.79g | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 282.75 Kcal (1184 kJ) | ||
| Calories from fat | 163.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.16g | 56% | |
|---|---|---|---|
| Cholesterol | 40.6mg | 27% | |
| Sodium | 202.84mg | 17% | |
| Potassium | 4.36mg | 0% | |
| Total Carbs | 29.22g | 19% | |
| Sugars | 19.78g | 158% | |
| Dietary Fiber | 1.28g | 10% | |
| Protein | 1.4g | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 20.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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