Salted caramel torte

Name: Salted caramel torte
Yield: 8 people
Cuisine: British
Ingredients: 175 g hobnob biscuits; 85 g melted butter; 397 g tin of carnation caramel; 1 tsp sea salt; 300 g chocolate; 600 ml double cream; 25 g icing sugar; 2 teaspoons vanilla essence; Chocolate to decorate

Becky @cook_9606869

Bristol

This is a dinner party favourite

Becky @cook_9606869

Bristol

This is a dinner party favourite

Saved

Ingredients

8 people

175 ghobnob biscuits
85 gmelted butter
397 gtin of carnation caramel
1 tspsea salt
300 gchocolate
600 mldouble cream
25 gicing sugar
2 teaspoonsvanilla essence
Chocolate to decorate

Saved

Steps

1

Put your hobnobs in a bag and smash into crumbs, melt the butter and mix together
2

Line your tin and add in the biscuit mix, push down firmly and place in the fridge to harden.
3

Add the salt into your caramel and mix well. Save a couple of tablespoons of caramel in a cup to decorate. Pour the rest onto your base leaving a 1-2cm ring around the edge of just biscuit. place in the fridge for 20 minutes.
4

Melt the chocolate in a bowl over a saucepan slowly. Once the chocolate has fully melted, turn off the heat and slowly add in the cream.
5

Sift in the icing sugar and add in the vanilla.
6

Leave in the fridge for at least 5 hours but ideally 24 hours to set. Decorate as you like. I’ve used salted caramel chocolate and pretzels.