Salted Caramel Chocolate Torte Recipes

SALTED CARAMEL TART

Steps:

• Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
• Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
• Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides - use something flat like a cup to assist (refer to video).
• Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).

SALTED CARAMEL CHOCOLATE TORTE

Steps:

• Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. 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.
• Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
• Reserve 2 tbsp 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 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
• Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp 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 bowl 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 mins.
• 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 hrs 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. Eat with a drizzle of single cream, if you like.

SALTED CARAMEL CHOCOLATE TORTE RECIPE

Steps:

• To make the base: Mix the crushed biscuits with the melted butter. Tip the mixture into the base of the lined cake tin and press it down well. Chill the biscuit mixture while making the caramel.
• To make the caramel: Pour 4 tbsp water into a pan and add the sugar and liquid glucose. Place the pan over a low heat and stir until the sugar dissolves. Wash down any crystals from around the sides of the pan, using a damp pastry brush. Increase the heat and boil the syrup until it turns golden. While the syrup is boiling bring the cream to the boil in a separate pan or in a jug in a microwave oven. Remove the syrup pan from the heat and carefully pour in the hot cream, taking care in case the mixture splatters. Stir well, then return the pan to the heat and simmer for 2-3 mins. Remove the pan from the heat and leave mixture to cool and thicken.
• Stir the salt into the caramel. Pour most of the caramel over the biscuit base and spread it out almost to the edges. Reserve the remaining caramel for the topping. Chill while making the chocolate layer.
• To make the chocolate layer: Place the egg whites and sugar in a bowl over a pan of hot water. Stir until the sugar has completely dissolved, and the liquid feels smooth to your fingers. Remove the bowl from above the hot water, and then whisk the mixture to form a thick meringue.
• Whisk the cream and vanilla extract until it just forms soft peaks. Fold the melted chocolate into the meringue mixture, and then fold in the cream. Pour the mixture over the caramel and smooth the top. Chill the torte until set.
• Spoon the reserved caramel into the piping bag and cut off the end of the bag to give a small hole. Pipe squiggles of caramel over the top of the torte. To serve, remove torte from the tin, peel away the baking parchment from the sides and remove it from the base. Sprinkle some flakes of salt over the top

CHOCOLATE SALTED CARAMEL BARS

Steps:

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

CHOCOLATE CARAMEL TART

Steps:

• Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
• Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
• Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
• Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
• Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

SALTED CARAMEL CHOCOLATE TORTE

Steps:

• 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.

SALTED CHOCOLATE CARAMEL TART

Steps:

• Make the tart shell:
• Preheat oven to 300°F. In the bowl of a food processor, pulse almonds until finely ground; remove and set aside. Add butter, sugar, and vanilla to food processor and pulse to combine well. Return ground almonds to food processor along with flour and salt and pulse briefly until a dough begins to form. Transfer dough (it will be crumbly) to a 10-inch tart pan with a removable bottom. Press the crumbs into the bottom and up the sides, using your knuckles to spread it as evenly as possible. Chill until firm, at least 30 minutes. Prick dough all over with a fork and bake until just golden brown, about 45 minutes. Set pan on a wire rack and let crust cool completely.
• Make the caramel:
• Place a pastry brush in a cup of water near the stove. In a medium saucepan, stir together the sugar, water, and corn syrup. Cook over medium-high heat, swirling gently but not stirring, and occasionally using the pastry brush to wash down any sugar crystals from the sides of the pan. Continue to cook until caramel reaches a dark amber color, swirling frequently as it darkens, 15 to 20 minutes total. Remove from heat and carefully add the cream all at once (it will bubble up). Add the butter, vanilla, and salt, and when the bubbles die down a bit, whisk caramel until smooth. Pour into tart shell and set aside to cool for 20 minutes. Then, refrigerate until chilled, at least 1 hour, or up to one day ahead.
• Make the ganache:
• After the caramel-filled tart has chilled for at least an hour, melt the chocolate gently in a bowl set atop barely simmering water in a saucepan. Stir until smooth and set aside to cool slightly. Stir the crème fraîche into the chocolate, followed by the butter and corn syrup. Stir to combine well. Spread over the cooled caramel tart and refrigerate until set, at least 30 minutes (or up to 3 hours). Let stand at room temperature for 30 minutes before serving, and garnish with flaky salt, if desired.