SALTED CARAMEL CHOCOLATE TORTE
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate
Provided by James Martin
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. 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.
- Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
- Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
- Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
- 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. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.
Nutrition Facts : Calories 925 calories, Fat 69 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 61 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.27 milligram of sodium
SALTED CARAMEL CHOCOLATE TORTE RECIPE
This delicious, no-bake chocolate torte recipe has a hint of saltiness to bring out it's rich flavours. Quick and easy, it makes a great dessert to serve to guests
Provided by GoodtoKnow
Categories Dessert, Snack
Time 1h
Yield Serves: 8-12
Number Of Ingredients 2
Steps:
- To make the base: 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.
- To make the caramel: 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. 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.
- 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.
- 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.
- 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.
- 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
Nutrition Facts : @context https, Calories 493 Kcal, Fat 33 g, SaturatedFat 20 g
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
CHOCOLATE SALTED CARAMEL BARS
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SALTED CHOCOLATE CARAMEL TART
Provided by Susan Spungen
Categories Chocolate Thanksgiving
Yield Makes 10 to 12 servings
Number Of Ingredients 23
Steps:
- Make the tart shell:
- Preheat oven to 300°F. In the bowl of a food processor, pulse almonds until finely ground; remove and set aside. Add butter, sugar, and vanilla to food processor and pulse to combine well. Return ground almonds to food processor along with flour and salt and pulse briefly until a dough begins to form. Transfer dough (it will be crumbly) to a 10-inch tart pan with a removable bottom. Press the crumbs into the bottom and up the sides, using your knuckles to spread it as evenly as possible. Chill until firm, at least 30 minutes. Prick dough all over with a fork and bake until just golden brown, about 45 minutes. Set pan on a wire rack and let crust cool completely.
- Make the caramel:
- Place a pastry brush in a cup of water near the stove. In a medium saucepan, stir together the sugar, water, and corn syrup. Cook over medium-high heat, swirling gently but not stirring, and occasionally using the pastry brush to wash down any sugar crystals from the sides of the pan. Continue to cook until caramel reaches a dark amber color, swirling frequently as it darkens, 15 to 20 minutes total. Remove from heat and carefully add the cream all at once (it will bubble up). Add the butter, vanilla, and salt, and when the bubbles die down a bit, whisk caramel until smooth. Pour into tart shell and set aside to cool for 20 minutes. Then, refrigerate until chilled, at least 1 hour, or up to one day ahead.
- Make the ganache:
- After the caramel-filled tart has chilled for at least an hour, melt the chocolate gently in a bowl set atop barely simmering water in a saucepan. Stir until smooth and set aside to cool slightly. Stir the crème fraîche into the chocolate, followed by the butter and corn syrup. Stir to combine well. Spread over the cooled caramel tart and refrigerate until set, at least 30 minutes (or up to 3 hours). Let stand at room temperature for 30 minutes before serving, and garnish with flaky salt, if desired.
SALTED CARAMEL CHOCOLATE TORTE
Salted caramels are all the rage and are actually quite yummy. President's Choice sells them in Canada but unfortunately, I was unable to get any to decorate the top of this cake. It didn't really matter because it was still decadently delicious.
Provided by Irmgard
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
- Chill for 10 minutes.
- Reserve 2 tablespoons of the caramel.
- Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
- Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
- Chill for 20 minutes while you make the chocolate layer.
- Gently melt the chocolate in the top of a double boiler.
- Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
- 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.
- Sift in the icing sugar and stir in with the vanilla extract.
- Lift off the heat and let the mixture cool for 10 minutes.
- 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.
- Then ladle or pour in the rest and gently shake to smooth the surface.
- Chill for at least 5 hours or up to 24 hours until firm.
- Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate.
- Dot the chocolates on top.
- Spoon the reserved caramel-cream mixture into a small food or freezer bag.
- Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top.
- Chill until ready to serve.
- Scatter with a pinch or two of sea salt before serving, then thinly slice.
Nutrition Facts : Calories 545.1, Fat 38.3, SaturatedFat 23.4, Cholesterol 128, Sodium 720.1, Carbohydrate 49.9, Fiber 0.5, Sugar 3.3, Protein 3.9
SALTED CHOCOLATE CARAMEL TART
Sweet and savory meet with delicious results in this elegant tart.
Provided by Donna Hay
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Place the butter and sugar in a food processor and process until pale. Add the cocoa, flour, egg and vanilla and process to a smooth dough. Press into the base and sides of a 26cm loose-bottomed, fluted tart tin to 5mm thick. Trim the edges and refrigerate until firm. Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked. Set aside.
- To make the filling, place the cream and butter in a saucepan over medium heat until melted. Set aside. Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170°C (340°F) on a sugar thermometer. Remove from the heat and carefully whisk in the cream mixture. Return the pan to low heat and stir for 5 minutes or until thickened. Pour into the pastry shell and refrigerate until firm.
- To make the glaze, place the cream in a saucepan over low heat. Add the chocolate and stir until melted and smooth. Pour the chocolate over the caramel and refrigerate until firm. Sprinkle with salt and cut into wedges to serve.
SALTED CARAMEL CHOCOLATE GANACHE TART
A salted caramel chocolate tart with a cookie crumb crust. A spin on blogger My Baking Addiction's recipe.
Provided by gailanng
Categories Dessert
Time 4h45m
Yield 1 tart
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, whisk to combine the flour, cocoa powder and salt; set aside.
- In another bowl, cream together the butter and sugar. Add in the egg yolks and vanilla and mix until combined. Little by little, add the dry ingredients until incorporated. The dough may look crumbly, but it should come together easily when you pinch the dough between two fingers.
- Press the dough out into a tart pan. Prick all over with a fork and put into the freezer for 10 minutes. Bake chilled crust for 15 minutes, then cool completely on a wire rack.
- For the caramel, place the sugar, corn syrup and salt in a heavy bottomed saucepan over medium high heat. Stir to combine, but onces the mixture begins to bubble stop stirring for the remainder of the cooking process. The sugar will first turn clear, then it will noticeably start bubbling and eventually take on color. Continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 340°, stir in the butter. Remove the pan from the heat and carefully (watch the sputtering) add the heavy cream and vanilla. Pour the caramel into the cooled crust and refrigerate for about 3-4 hours or until set.
- To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. Let it sit for 60 seconds, then stir until smooth. Pour the chocolate ganache over the caramel tart and refrigerate for a few hours until set.
- To serve, cut into slices and garnish with sea salt.
Nutrition Facts : Calories 6619.8, Fat 350.7, SaturatedFat 216.7, Cholesterol 1411.3, Sodium 3531.7, Carbohydrate 877.2, Fiber 12.2, Sugar 579, Protein 39.9
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SALTED CARAMEL–CHOCOLATE TART RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (56)Estimated Reading Time 4 minsServings 8
- Whisk cocoa, sugar, salt, and 1⅔ cups flour in a medium bowl. Add butter and toss to coat. Using your fingers, smash butter into dry ingredients until it nearly disappears (you shouldn’t see any large bits) and mixture holds together when squeezed—you’re working it more than you would pie dough. Make a well in the center and add yolk and milk. Using a fork, gradually incorporate flour mixture until you’ve got a shaggy dough. Knead a couple of times in bowl until no dry spots remain and dough is smooth. Flatten into a ¾"-thick disk, wrap tightly in plastic, and chill until firm, about 2 hours. (You can make the caramel filling during this time.)
- Preheat oven to 350°. Let dough sit 5 minutes to soften slightly. Roll out on a lightly floured surface to a 14" round about ⅛" thick, dusting with more flour as needed to prevent sticking. Lift dough on one edge and throw a pinch of flour on surface. Then we’ve got a trick from the School of Mary Berry to prevent cracks and tears in the dough: Slide the removable bottom of tart pan under dough, positioning it roughly in the center, like below. (Pro tip: Use a bench scraper in the first step for easier lifting.)
- Fold the edges of the rolled dough inward toward the center, working all the way around so it rests on top of the tart pan bottom. Then lower the bottom into the tart pan.
- Unfold the edges so they gently slump against the sides of the tart pan and the excess dough is hanging over the edges. Press dough firmly into bottom of pan with floured hands, then use a straight-sided measuring cup to firmly press sides of dough into grooves and up sides of pan. Use a rolling pin over top edge of pan to shear off excess dough: Reserve dough scraps for patching any potential cracks later. Prick bottom of dough all over with a fork and chill in freezer until very firm, 10–15 minutes.
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