Millionaire’s Ganache Torte (Gluten Free)
I’m writing this recipe on New Years Eve 2020, a year that most of us are rather excited to see the back of. But even in a year where we can’t celebrate with a party, we can still enjoy a little New Years Eve indulgence!
This no-bake Millionaire’s ganache torte is the perfect indulgent treat, and is really simple to make. It has a gluten free buttery biscuit base, a layer of caramel (or salted caramel if you like) and a decadent chocolate ganache topping.
If you fancy going all out and making your own caramel you can, but this easy recipe uses pre-made caramel as a shortcut. Believe me, it does not detract from the taste.
I made individual tortes, but the recipe has the option to make one big torte too which would be perfect for a celebration.
Delicious on its own, with a drizzle of cream or scoop of vanilla ice cream. This is a definite crowd pleaser!
Ingredients
FOR THE BASE:
160g gluten free digestive biscuits (I use Tesco own brand)
75g butter, melted
FOR THE CARAMEL LAYER:
350g caramel (homemade or shop bought, I use carnation canned caramel for ease!)
1tsp sea salt (optional)
FOR THE CHOCOLATE TORTE:
300g dark chocolate
600ml double cream
25g icing sugar
2tsp vanilla extract
Method
If you’re making one big torte, line the base of a cake tin with a circle of baking paper (I use a 20cm/8in loose based tin - if your tin is not loose based, also line the sides with a strip of baking paper held together with a paper clip).
Make the base. Put the digestive biscuits in a sandwich bag, wrap in a clean tea towel and beat into crumbs using a rolling pin. Tip the biscuit crumbs into a large bowl, and stir in the melted butter.
Tip the buttery crumbs into the base of the tin or divide between individual ramekins and press down using the back of a metal spoon until you have a flat, even base. Put in the fridge for 10 minutes.
Keep a little of the caramel aside to decorate. If making salted caramel, stir the sea salt into the remaining caramel. Take the biscuit base out of the fridge and spread the caramel across the biscuit base, leaving an inch around the edge.
Now make the ganache. Melt the chocolate in a pyrex/heat proof glass bowl over a pan of barely simmering water. Once melted, turn off the heat but leave the bowl where it is. Gradually stir in the cream. Once the cream and chocolate are combined, sift in the icing sugar, add the vanilla extract and stir.
Pour the chocolate mixture into the tin/ramekins, starting at the edges to fill in the gap between the caramel and the edge of the tin/ramekin.
Leave to set in the fridge until firm for at least 4-5 hours and preferably over night. Decorate with the remaining caramel and chocolate stars or truffles.
