Salted caramel chocolate torte

I’ve just come back from Belgium 😦 I just love it there, life is so easy, we just sit and do nothing, but not the boring kind of nothing, the nice kind, where you have a drink and just get to relax with family- simple.

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Although sadly i missed halloween, but I thought it would be very necessary to share my friend’s pumpkin with you, because her family owns a Dentistry practice, and it just makes me really happy,

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Naturally, while i was in Belgium, i was going to be asked to make dessert, and of the three on the short list i drew up, this is the one my grandma liked the most, it’s super yummy and rewarding to make.

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(please excuse my botched attempt at piping a caramel flower, it wasn’t quite set enough and began to run)

INGREDIENTS:

For the base:

  • 15 digestive biscuits, crushed
  • 110g unsalted butter, melted

For the caramel:

  • 100g caster sugar
  • 2 level tbsp liquid glucose
  • 300ml carton whipping cream
  • Large pinch of salt flakes

For the chocolate layer:

  • 2 med egg whites
  • 125g caster sugar
  • 300ml carton whipping cream
  • Few drops of vanilla extract
  • 300g dark chocolate, melted
  • Pinch of salt flakes, to decorate

METHOD:

  1. Mix the crushed biscuits with the melted butter. Tip the mixture into the base of the lined cake tin and press it down well. Chill the biscuit mixture while making the caramel.
  2. Pour 4 tbsp water into a pan and add the sugar and liquid glucose. Place the pan over a low heat and stir until the sugar dissolves (don’t stir it). Wash down any crystals from around the sides of the pan, using a damp pastry brush. Increase the heat and boil the syrup until it turns golden. While the syrup is boiling bring the cream to the boil in a separate pan or in a jug in a microwave oven. Remove the syrup pan from the heat and carefully pour in the hot cream, taking care in case the mixture splatters. Stir well, then return the pan to the heat and simmer for 2-3 mins. Remove the pan from the heat and leave mixture to cool and thicken. – if it doesn’t start to thicken, put it in the fridge
  3. Stir the salt into the caramel. Pour most of the caramel over the biscuit base and spread it out almost to the edges. Reserve the remaining caramel for the topping. Chill while making the chocolate layer.
  4. To make the chocolate layer: Place the egg whites and sugar in a bowl over a pan of hot water. Stir until the sugar has completely dissolved, and the liquid feels smooth to your fingers. Remove the bowl from above the hot water, and then whisk the mixture to form a thick meringue.
  5. Whisk the cream and vanilla extract until it just forms soft peaks. Fold the melted chocolate into the meringue mixture, and then fold in the cream. Pour the mixture over the caramel and smooth the top. Chill the torte until set.
  6. Spoon the reserved caramel into the piping bag and cut off the end of the bag to give a small hole. Pipe squiggles of caramel over the top of the torte. To serve, remove torte from the tin, peel away the baking parchment from the sides and remove it from the base. Sprinkle some flakes of salt over the top

ENJOY!

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