I cooked this for a Dinner party last week. Its not the healthiest but its amazing! Plus you can eat the left overs from the condensed milk tin. Its a recipe from the Good Food magazine which is full of lots of seasonal recipes.
Ingredients.
175g digestive biscuits
85g butter, melted
397g can caramel (I used Carnation caramel)
1 tsp sea salt, plus extra to serve
300g plain chocolate (70% solids), broken into chunks
600ml tub double cream
25g icing sugar
2 tsp vanilla extract
salted caramel chocolates, to decorate. Papadeli sell Monty bojangles chocolates which are amazing.
Method
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. Have a jug of boiling water to dip the knife in. Makes slicing alot easier.