Salted Caramel No-Bake Cake

Instructions

1. 1

   Crush the digestive biscuits in a food processor until they form a fine crumb. Transfer to a bowl and stir in the pinch of salt. Press the mixture into the base of a lined springform pan.

   Tip: Use a gentle touch to avoid compacting the biscuits.

2. 2

   In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.

   Tip: Use an electric mixer for best results.

3. 3

   In another bowl, melt the unsalted butter and granulated sugar in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the mixture.

4. 4

   Add the salted caramel sauce and vanilla extract to the melted butter mixture. Stir until combined.

   Tip: Make sure the sauce is warm before adding it to the mixture.

5. 5

   Fold the whipped cream into the caramel mixture until well combined.

   Tip: Be gentle to avoid deflating the cream.

6. 6

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Stir until the chocolate is fully incorporated.

7. 7

   Pour the melted chocolate over the whipped cream mixture and smooth the top.

   Tip: Use an offset spatula for a smooth finish.

8. 8

   Pour the caramel mixture over the chocolate layer and smooth the top.

   Tip: Use a spatula to spread the mixture evenly.

9. 9

   Refrigerate the cake for at least 4 hours or overnight until set.

   Tip: Let the cake come to room temperature before serving.

10. 10

    Release the springform pan sides and slice the cake into slices. Dust with sea salt before serving.

    Tip: Use a sharp knife for clean slices.