Sea Salted Caramel Chocolate Torte



Prep time
20 minutes
Cooking time
1 hour 5 minutes
Serves 2
A winner with all the family. The perfect dessert for any special occasion. Give this sea salted caramel recipe a go!
250g digestive biscuits
125g butter, melted
240g Sea Salted Caramel Sauce
100g caster sugar
2 eggs
2 extra egg yolks
250g dark chocolate
150g butter
Icing sugar to decorate
Cream or ice-cream to serve

Cooking Method

  1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4 and lightly grease a 23cm loose-bottomed tart tin. Crush the biscuits into fine crumbs and mix together with the melted butter.

  2. Press the mixture evenly into the tin and up the sides. Chill in the fridge for 30 minutes (10 minutes in the freezer) then bake in the oven for 15 minutes until the base feels dry. Set aside to cool.

  3. For the topping, whisk the sugar, eggs and egg yolks for 4 minutes until thick and pale. Gently melt the chocolate and butter together in a bowl over a saucepan of simmering water making sure the bowl does not touch the water. Leave to cool for a minute then add the sugar and egg mixture, whisking until smooth and glossy.

  4. Spread the Sea Salted Caramel Sauce evenly over the base then top with the chocolate mixture. Bake for around 20 minutes or until almost set but still a little wobbly.

  5. Allow to cool in the tin, dust with icing sugar and serve with lashings of cream or ice-cream.

Don’t have Sea Salted Caramel Sauce?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?