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1
Line the base of a deep, round 20 cm loose-bottomed cake tin with a circle of parchment paper. Line the sides with one long strip that comes just above the sides of the tin - staple or paper clip where the strip overlaps to hold it in place.
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2
Stir the crushed digestive biscuits into the melted butter, then evenly press into the bottom of the tin.
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3
Chill for 10 minutes.
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4
Reserve 2 tablespoons of the caramel.
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5
Stir the sea salt into the remainder and spoon into the centre of the biscuit base.
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6
Gently spread so the base is evenly covered but a visible 1-2 cm border of biscuit remains around the edge.
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7
Chill for 20 minutes while you make the chocolate layer.
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8
Gently melt the chocolate in the top of a double boiler.
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9
Stir 1 tablespoon of the cream into the reserved caramel, then cover and chill until ready to decorate.
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10
Once the chocolate has melted, turn off the heat but leave the double boiler where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce.
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11
Sift in the icing sugar and stir in with the vanilla extract.
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12
Lift off the heat and let the mixture cool for 10 minutes.
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13
Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre.
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14
Then ladle or pour in the rest and gently shake to smooth the surface.
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15
Chill for at least 5 hours or up to 24 hours until firm.
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16
Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate.
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17
Dot the chocolates on top.
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18
Spoon the reserved caramel-cream mixture into a small food or freezer bag.
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19
Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top.
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20
Chill until ready to serve.
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21
Scatter with a pinch or two of sea salt before serving, then thinly slice.
