Spurred on by this sudden burst of nostalgia, I decided to make this torte, which is featured in December's issue of Good Food magazine. I won't post the recipe here, for fear of stepping on culinary toes - but you can find the whole recipe in all its glory in Good Food magazine or here on the Good Food website.
I wrote my shopping list and headed down to my nearest supermarket to collect supplies. Everything was pretty simple to find, but despite Good Food's assurance that Sainsbury's sold salted caramel chocolates to adorn the top of the torte I could not find any there, despite getting three various assistants involved. Undeterred, I went back home and began creating my salty-sweet masterpiece.
It was easy to follow all the steps, what needed the most patience was the wait inbetween each step. The digestives were mixed with melted butter and pressed into the tin which then went for a cold 10 minute wait in the fridge. The caramel (dulce de leche) and salt were then mixed together and poured over the top of the base - and then followed another 20 minute wait. Once the chocolate and cream were melted together and the vanilla and icing sugar added - there was another 10 minute wait! Then, once the whole thing is assembled, it needs to go back in the fridge for a good 5 hours, although it was better after a day of chilling and easier to cut.
|Nice generous slice of the salted caramel torte - a bit oozy in the middle but it firmed up a bit after longer in the fridge|
We loved it and I would make it again for a special event such as a dinner party - I'm toying with the idea of serving it for our Christmas Day dessert - but if I do I'll make it on Christmas Eve to make sure it sets properly and is firm to cut. Loved it. More please!