This certainly meets my ‘luxury food at Christmas’ requirement.
I saw this recipe on the BBC Good Food website and knew that I had to make it – with some adaptations of course! The original recipe called for salt to be added to the caramel, but I’m not a big salt fan so I left that out. I would like to say doing that makes it slightly healthier, but with the amount of sugar, cream and chocolate in this, I don’t think that the word healthy can be associated with this dessert in anyway.
Oh well, it’s only Christmas once a year.
I made this for a festive lunch at work and it disappeared in record time so my colleagues must agree with me!
I used both 70% solids dark chocolate and normal dark cooking chocolate, mainly because the bar of 70% solids that I had wasn’t quite big enough. However it worked very well and wasn’t bitter at all. If you use all 70% solids then you may want to add a little icing (powdered) sugar to the mixture. Of course, you could use milk chocolate instead of dark if it isn’t your favourite.
Ingredients – serves 12 people easily:
- 250g/9 oz caramel & chocolate biscuits (or chocolate digestive biscuits)
- 85g/3 oz unsalted butter, melted
- approx 400g/14 oz (can) ready-made caramel (I used Nestle Top ‘N’ Fill)
- 200g/7 oz good quality dark chocolate with 70% solids, broken into chunks
- 100g/3.5 oz dark cooking chocolate, broken into chunks
- 600ml/20 oz thickened (heavy) cream
- 25g/1 oz icing (powdered) sugar, optional to taste, depending on your chocolate
- Spray a 23cm/9 inch round non-stick springform pan with cooking spray, then line the sides with one long strip of baking paper that is just higher than the sides of the pan. (Use a staple or paper clip where the strip overlaps to hold it together.)
- Crush the biscuits either in a food processor or in a plastic bag with the end of a rolling pin.
- Place the crushed biscuits in a medium bowl and stir in the melted butter.
- Press the crumb evenly across the bottom of the pan and chill in the fridge for at least 30 minutes (or 15 minutes in the freezer will do).
- Spoon all but 2 tbsp of the caramel into a pile in the centre of the biscuit base. Spread it just a little but ensure that you are left with at least a 2cm/1 inch border of biscuit visible around the edge of the caramel.
- Chill in the freezer for at least 30 minutes.
- Stir 2 tbsp of the cream into the reserved 2 tbsp of caramel, then cover and chill. (This is for decorating at the end).
- Whilst the base is chilling, melt the chocolate in a large heatproof bowl over a pan of barely simmering water.
- Once the chocolate has melted, turn off the heat (but leave the bowl sitting on the saucepan) and then gradually stir in the cream until you have a thick, shiny chocolate sauce. If the chocolate starts to harden when you first add the cream then you can turn the heat back on just for a minute to re-melt it.
- Taste the sauce to check whether you need to add any icing sugar (depending on the bitterness of the chocolate that you have used), then lift the bowl off the saucepan and cool for 10 minutes.
- Remove the base from the freezer and pour the chocolate mixture around the edge of the caramel first (so it fills the biscuit border), and then over the middle to cover the caramel.
- Refrigerate the torte until firm – at least 5 hrs but ideally overnight.
- When firm, carefully remove from the pan, peel the baking paper off the sides and transfer to a serving plate.
- Use the reserved caramel cream to drizzle over the torte to decorate.
- Serve and enjoy!