Salted caramel torte
This is a dinner party favourite
Ingredients
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175 g hobnob biscuits
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85 g melted butter
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397 g tin of carnation caramel
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1 tsp sea salt
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300 g chocolate
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600 ml double cream
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25 g icing sugar
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2 teaspoons vanilla essence
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Chocolate to decorate
Cooking Instructions
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1
Put your hobnobs in a bag and smash into crumbs, melt the butter and mix together
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2
Line your tin and add in the biscuit mix, push down firmly and place in the fridge to harden.
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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.
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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.
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5
Sift in the icing sugar and add in the vanilla.
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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.
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