Salted caramel chocolate torte-pie

Salted caramel chocolate torte

Ok, so we’ll deal with the obvious first. A torte-pie? The torte part is in deference to the original recipe on which this is based, James Martin’s Salted Caramel Chocolate Torte, and the pie part is because, well, I made it into a pie. Of sorts. Two reasons really. The original torte just has a biscuit crumb base, and I thought extending it up the sides would be a nice touch, and since the filling is so rich, adding a little extra crumbly, buttery base to contrast this works well. Plus it saves lining a springform tin and then having to gingerly peel parchment paper from the sides of the torte and praying for a neat edge. Secondly, I really wanted to use my fluted tart tin, since I don’t as often as I feel I would like to, and anything that comes out of it looks somehow prettier for the scalloped edges.

So, this salted caramel chocolate torte-pie is a rich chocolate ganache, covering a layer of salted caramel, in a buttery biscuit base. Indulgent, rich, and, although actually it’s fairly straightforward to make, a bit of a showstopper. The caramel used is ready made, which, aside from a bit of melting, makes this practically a no-bake recipe. Specifically, I used a tin of carnation caramel condensed milk, which is readily available (at least in UK supermarkets) and seems to be a terrifically inspired response to the frankly terrifying notion of boiling a whole, unopened tin of standard condensed milk for several hours, and praying it doesn’t explode. Any thick, creamy, dulce de leche type caramel sauce will do the job.

Salted caramel chocolate torte

Adapted from James Martin’s Just Desserts – I’m sure it must be in a book, and I’ve got it in a Good Food Magazine somewhere, but it’s also on the Just Desserts Free iPhone app.

375g digestive biscuits

75g unsalted butter

397g tin Carnation Caramel / 400g thick caramel sauce

1 teaspoon sea salt

300g good 70% dark chocolate

600ml double cream

25g icing sugar

2 teaspoons vanilla extract

Melt the butter in a small saucepan over a low heat. Process the digestive biscuits into crumbs, or crush them in a plastic bag using a rolling pin. With the motor running, pour the melted butter down the funnel of the processor and continue to process until the butter is evenly mixed in and the consistency is like damp sand. If you’re not using machinery, tip the biscuit crumbs into the pan with the butter and stir well to combine thoroughly. Press the mixture into the bottom and sides of a deep, fluted tart tin – mine is about 22cm across the base, and 4cm deep. Stick it in the freezer, or the fridge would do at a push, for 15 minutes.

Open the tin of caramel, and scoop out 2 tablespoons into a small bowl. Stir the teaspoon of salt into the remaining caramel. Carefully spread it across the chilled biscuit base, leaving a 1-2cm border around the edge. Chill in the fridge for 20 minutes while you make the chocolate filling.

Break the chocolate into chunks, and gently melt it in a large bowl over a pan of barely simmering water, stirring occasionally. Add a tablespoon of the double cream to the 2 tablespoons of caramel you saved earlier on, and stir well to mix. Put this little bowl into the fridge. Once the chocolate has melted, turn off the heat but leave the bowl where it is. Add about a quarter of the remaining cream, and stir until completely combined. Repeat this, adding another quarter of the cream and stirring well to combine each time, until you have added all of the cream. You will have a thick smooth and shiny chocolate sauce. Sieve (and don’t be tempted not to bother) the icing sugar into the chocolate, add the vanilla, and stir well once again to combine. Lift the bowl off of the pan and let the sauce cool for about 10 minutes.

Pour the sauce into the base, first going around the edges to seal in the caramel layer, then pouring in the rest slowly and gently shake the tin to give a smooth, even surface. Put back into the fridge and chill for at least 5 hours, preferably over night, until the chocolate is firm. When you’re ready to serve, carefully remove the tin and transfer the pie to a serving plate. Spoon the reserved cream-caramel mixture into a little freezer bad, and snip off the tiniest corner, and drizzle lines of the caramel over the pie. You could serve this with a little extra sea salt and/or single cream, but I don’t think it needs either.

Serves quite a few – I would normally suggest 8 – 10 for a pie this size, but this will easily stretch further, maybe up to 14+, after a meal since it is quite rich – but leftovers do seem to keep well in the fridge for at least a day or two.

Salted caramel chocolate torte

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