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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin. | 3. Chill for 10 minutes. | 4. Reserve 2 tablespoons of the caramel. | 5. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. | 6. Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge. | 7. Chill for 20 minutes while you make the chocolate layer. | 8. Gently melt the chocolate in the top of a double boiler. | 9. Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate. | 10. 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. | 11. Sift in the icing sugar and stir in with the vanilla extract. | 12. Lift off the heat and let the mixture cool for 10 minutes. | 13. 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. | 14. Then ladle or pour in the rest and gently shake to smooth the surface. | 15. Chill for at least 5 hours or up to 24 hours until firm. | 16. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. | 17. Dot the chocolates on top. | 18. Spoon the reserved caramel-cream mixture into a small food or freezer bag. | 19. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. | 20. Chill until ready to serve. | 21. Scatter with a pinch or two of sea salt before serving, then thinly slice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
digestive biscuit	175	g	crushed	155.75	0.0	34.65	0.875
butter	85		melted	7267.5	333.9225	227.0775	612.0
caramel sauce ice cream topping	397	g	used	155.75	0.0	34.65	0.875
sea salt	1	teaspoon		155.75	0.0	34.65	0.875
chocolate	300		bittersweet	43120.35	5137.02	331.695	2908.71
double cream	600	ml		155.75	0.0	34.65	0.875
icing sugar	25			-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
caramel candie			chocolate-covered	155.75	0.0	34.65	0.875

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.