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Sea Salted Caramel Chocolate Torte

Cottage Delight’s Sea Salted Caramel Sauce is the perfect cook’s cheat for this easy to follow recipe, combining the delicious textures and flavours of crunchy biscuit, velvety chocolate and salty sweet caramel. Richly indulgent, this Sea Salted Caramel Chocolate Torte is sure to be a winner with all the family. The perfect dessert for any special occasion.


  • 250 g digestive biscuits
  • 125 g butter, melted
  • 240 g Cottage Delight Sea Salted Caramel Sauce
  • 100 g caster sugar
  • 2 eggs
  • 2 extra egg yolks
  • 250 g dark chocolate
  • 150 g butter
  • Icing sugar to decorate
  • Cream or ice-cream to serve


  1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4 and lightly grease a 23cm loose-bottomed tart tin. Crush the biscuits into fine crumbs and mix together with the melted butter.
  2. Press the mixture evenly into the tin and up the sides. Chill in the fridge for 30 minutes (10 minutes in the freezer) then bake in the oven for 15 minutes until the base feels dry. Set aside to cool.
  3. For the topping, whisk the sugar, eggs and egg yolks for 4 minutes until thick and pale. Gently melt the chocolate and butter together in a bowl over a saucepan of simmering water making sure the bowl does not touch the water. Leave to cool for a minute then add the sugar and egg mixture, whisking until smooth and glossy.
  4. Spread the Cottage Delight Sea Salted Caramel Sauce evenly over the base then top with the chocolate mixture. Bake for around 20 minutes or until almost set but still a little wobbly.
  5. Allow to cool in the tin, dust with icing sugar and serve with lashings of cream or ice-cream.



Preparation time

10 minutes.

Type of dish



Cottage Delight - Sea Salted Caramel