After showing off the pic of my torte for my festive dinner party yesterday, a few have asked for the recipe, so here’s the one I used. Was pretty easy to make and was dangerously delicious. Scored massive points at my festive dinner party. Plus you could make well in advance to save Xmas day stress. Result.

INGREDIENTS

FOR THE CRUST

250g (8oz) digestive biscuits,

125g (4oz) butter, melted

FOR THE CARAMEL

225g (7oz) caster sugar

100g (3½oz) chilled butter

100ml (3½fl oz) double cream

1 heaped tsp Maldon sea salt

FOR THE TOPPING:

100g (3½oz) caster sugar

2 eggs

2 extra egg yolks

250g (8oz) dark chocolate

150g (5oz) butter

Ice cream, to serve

METHOD

1. Heat oven to 180°C (gas mark 4). Lightly grease a 23cm (9in) deep loose-bottomed tart tin. Blend the biscuits in a food processor until finely crushed. Place the biscuit crumbs in a bowl, add the butter and mix well. Press the biscuit mixture evenly into the greased tin and up the sides. Chill the base in the fridge for 30 minutes or in the freezer for 10 minutes. Remove the tart tin from the fridge, place in the oven and bake for 15 minutes or until the base feels dry. Set aside to cool

2. To make the caramel, bring the sugar and 100ml (3½fl oz) water to the boil in a saucepan over a medium heat, stirring to dissolve the sugar. Add the butter, return to the boil and simmer, stirring occasionally, for about 15 minutes or until the mixture is a toffee colour. Pour in the cream and salt and boil for another 2-3 minutes until slightly thickened. I added a little more salt til it tasted salty enough…  Allow to cool

3. To make the chocolate topping, whisk the sugar, eggs and egg yolks for 4 minutes, or until thick and pale. Gently melt the chocolate and butter together in a bowl over a saucepan of simmering water (the bowl should not touch the water), leave to cool for a minute and then add to the sugar and egg mixture, whisking until smooth and glossy

4. Spread the caramel over the cooled base and spoon over the chocolate mixture, spreading it evenly