It’s a truth universally acknowledged that even the most practiced baker will occasionally balls up a recipe. It’s a given and we all do it, we just don’t necessarily shout about it. However, if you are going to fudge up your fudge, you really should do so in spectacular fashion.
On Good Friday I rolled up my sleeves and squared up to something unknown, but perfect for Easter down to their pretty pastel appearance. The dainty, blogger-friendly, macaron. Slight admission time, I’ve never even eaten a macaron (please don’t kick me out!!) so I figured baking them was a great way to figure them out.
I was, erm, incorrect in this assumption. Hats off to Laduree (where I’ll be making a point of visiting ASAP) and their beautiful little creations as my macarons turned out, well, to put it bluntly, absolutely sodding macawrong.
So there I was down meringue creek without a fucking spatula, with no recipe for Team Tea and nothing to show for my Easter baking.
Enter…THE BACK-UP PLAN.
Luckily I don’t mean the Jennifer Lopez romcom by numbers. I’m talking about a rich biscuity base, smooth moussey chocolate and a generous oozing of salted caramel. With this divine torte recipe it wasn’t just Mr Jesus being resurrected on Sunday, it was my baking abilities too.
Actually, part of the beauty of this recipe is that it doesn’t require any baking at all, being a chill in the fridge job. This is one of the two reasons why salted caramel chocolate torte is my ideal backup plan recipe for when plan A goes down the pan as it requires minimal effort and just needs time to set.
And the second reason? It tastes so damn good!
- 200g digestive biscuits
- 100g melted unsalted butter
- 397g can caramel (or dulce de leche if you can find it!)
- 2 tsp sea salt, plus extra to decorate
- 300g chocolate (150g each of dark and milk)
- 600ml extra thick double cream
- 25g icing sugar
- Use butter to grease the bottom and sides of a loose bottom pie dish/cake tin. Cut out a circle of baking parchment and place on the bottom.
- Time to vent your rage! Put the biscuits into a freezer bag, tie the end and smash the bag with a rolling pin until you’re left with small crumbs.
- Pour the crumbs into a bowl, add the melted butter and mix together. Press the mixture evenly into the base of the tin and chill in the fridge for 10 minutes.
- Stir the salt into the caramel and then spoon 1 tbsp into a separate bowl to keep to one side. Spoon the rest on the biscuit base and spread evenly, leaving a gap around the edge. Chill for 20 minutes in the fridge.
- Whilst the base is chilling, melt the chocolate in a bowl in a pan with a little simmering water. Scoop 1 tbsp of the cream into the leftover caramel, stir and put to one side. Take the chocolate off the heat and keep a couple of spoonfuls to one side. Gradually stir in the cream and icing sugar into the rest until it’s light and mousse-like.
- Spoon the chocolate mix over the base and spread over with a palette knife until smooth and even. Chill for at least an hour.
- Remove the torte from the tin then using a skewer or teaspoon, drizzle the caramel cream and the melted chocolate over the top of the torte and sprinkle on some salt flakes. I also added some chocolate decorations around the edge.
- Who needs a plan A when you’ve got this?
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