Ingredients
- For the base
- 12 digestive biscuits, crushed
- 50g unsalted butter, melted
- For the caramel
- 100g castor sugar
- 2tbsp liquid glucose
- 300ml whipping cream
- large pinch sea-salt flakes
- For the chocolate layer
- 2 egg whites
- 125g castor sugar
- 300ml whipping cream
- few drops vanilla extract
- 300g dark chocolate, melted
- pinch sea-salt flakes, to decorate
- You will need
- 20cm loose-bottomed cake tin, the base lined with baking paper, and a small disposable piping bag
Instructions
- Mix the biscuits and butter, tip into the base of the prepared tin, and press down well. Chill while you make the caramel.For the caramel, put the sugar, glucose and 4tbsp water in a pan over a low heat; stir until the sugar dissolves. Remove any crystals around the sides of the pan with a pastry brush dipped in cold water. Turn up the heat and boil until a rich golden brown.
- Meanwhile, bring the cream to the boil in a separate pan. Remove the syrup pan from the heat, and slowly and carefully pour in the cream. Stir well, then return the pan to the heat and simmer for 3 minutes. Remove from the heat and leave to cool.
- Stir the salt into the caramel. Pour most of the caramel over the biscuit base and spread almost to the edges. Reserve the remaining caramel for the topping. Chill while making the chocolate layer.
- Put the egg whites and sugar in a bowl over a pan of hot water. Stir until the sugar has dissolved. 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 mix, and then fold in the cream. Pour 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 make a small hole. Pipe squiggles of caramel over the top of the torte.
- To serve, run a round-bladed knife around the inside of the tin; slide the torte onto a plate. Sprinkle salt flakes on top.
