Directions:

base
250g digestive biscuits
100g butter

caramel sauce
85g butter
145g sugar
125ml double cream
1/2 teaspoon vanilla
salt to taste

choc topping
200ml double cream
200g dark and milk chocolate
6 table spoons icing sugar

Make biscuit base, melt butter until 75% melted take off stove, crush biscuits in bag with a rolling pin add biscuits to melted butter, stir.
Line a baking cake pan with baking paper
add biscuit mix and press down to make it flat and smooth

make salted caramel sauce

melt butter in pan, add in sugar and stir, increase heat to high until comes to a boil
stop stirring and only swirl pan to get even colour
take off heat once reached deep golden colour (takes 10_12 minutes)
remove from heat add in cream and whist BE CAREFUL will splatter
cool to lukewarm season with vanilla and plenty of salt

make choc topping

Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Once the chocolate has melted, Lift off the heat and whisk in cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and let the mixture cool for 10 mins.

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. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs

Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice.