Bitter chocolate and salted caramel torte

Name: Bitter chocolate and salted caramel torte
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 12
Ingredients: 120 ml (4floz) thick (double) cream; 250 g (9 oz) dark chocolate (at least 70% cocoa solids), in pieces; 175 g (6 oz) golden caster (superfine) sugar; 1 teaspoon vanilla extract; 120 g (4¼ oz) ground almonds; 6 medium egg whites; 5 medium egg yolks; 160 g (5½ oz) unsalted butter, cubed; 120 g (4¼ oz) unsalted butter, cubed; ½ teaspoon sea salt flakes

Preparation info

Serves
12

Difficulty
Easy
Ready in
1 hr 10

Appears in

Vegetarian

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.

Ingredients

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

Dessert
Dinner
Vegetarian
Gluten-free

Method

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