Bitter chocolate and salted caramel torte

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

By Alice Hart

Published 2018

  • About

This is a decadent soufflé cake that will fall and sink slowly as it cools. The middle is dense and mousse-like, the edges crisp and the salted caramel ribbon swirling through the chocolate gives it an edge over any other torte. It’s a good idea to make it a few hours in advance, and serve when cool but not chilled.


  • 250 g (9 oz) dark chocolate (at least 70% cocoa solids), in pieces
  • 160 g (


To make the salted caramel, pour the sugar into a heavy-based pan and add 3 tablespoons water. Heat gently, stirring only until the sugar has dissolved. Increase the heat to medium-high and allow the syrup to come to the boil undisturbed. Simmer briskly and watch like a hawk until the caramel turns