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Recipe by Orlando Murrin

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1. Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
2. Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
3. Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
4. Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
5. Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
6. Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

Per serving

331 kcalories, protein 2g, carbohydrate 17g, fat 29 g, saturated fat 18g, fibre 1g, salt 0.09 g

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Results 1-20

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  Very decadent!

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• CKT

  10 November 2007

  CKT rated and commented on this recipe

  

  This is an easy make and tastes stunning, a good way to impress freinds at dinner.

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• chutchinson

  12 November 2007

  chutchinson commented on this recipe

  Very Nice, simple and easy to make

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• chutchinson

  12 November 2007

  chutchinson rated and commented on this recipe

  

  very nice, simple and easy to make

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• gina

  12 November 2007

  gina commented on this recipe

  Its a beautifully rich cake, I always make it with orange instead of coffee.

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• Suzanne

  18 November 2007

  Suzanne rated and commented on this recipe

  

  I have made this stunning recipe many times, its quick and easy to make and thoroughly enjoyed by all.

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• Moosepup

  26 December 2007

  Moosepup rated and commented on this recipe

  

  Beautifully simple, gorgeous to look at and absolutely divine to taste! It is very rich, so you won't need big slices to satisfy even ardent chocoholics

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• sheepcat

  08 January 2008

  sheepcat rated and commented on this recipe

  

  So easy and so impressive. Disgustingly decadent, only make if you have a lot of chocaholic guests.

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• Lily

  14 February 2008

  Lily commented on this recipe

  I'm sure i did everything right and yet this didn't set... Was runny even after hours in the fridge. Did i do something wrong?!

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• Christine

  28 February 2008

  Christine commented on this recipe

  Best ever, easy to make, impressive and adaptable dessert recipe. I have served this with home made mandarins in syrup and left my dinner guests speechless, but for the occasional wow! I have also made with peppermint essence.

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• Becky

  11 April 2008

  Becky commented on this recipe

  Very easy to make and guests are always impressed. I have also added Irish Cream to the recipe which tastes superb!

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• Si

  21 April 2008

  Si commented on this recipe

  Very easy to make and tastes great a good one to please a crowd. I did find that the coffee was a bit to much. Also i added a splash of whisky to the chocolate which gave it a good aftertaste which kept everyone guessing

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• Alex D

  16 May 2008

  Alex D commented on this recipe

  Would be useful to know what size tin should be used.

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• misslools

  05 September 2008

  misslools commented on this recipe

  anyone help with step 2 of the instructions? how exactly do you line the tin and can you use grease proof paper or is the plastic specified an easy to find essential????

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• Kates Recipe

  15 October 2008

  Kates Recipe commented on this recipe

  Sounds fab with rave reviews, but what about this plastic folder in step 2? This has happened occasionally before with missed ingredients/utensils or even added ones part way through.

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• kittyk8te

  15 October 2008

  kittyk8te commented on this recipe

  What size cake tin is used? And the plastic folder?!

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• Colette

  15 October 2008

  Colette commented on this recipe

  Agree with the last three comments - what plastic folder? what size cake tin and whip the cream until it looks like step 3???????? Sack the proof reader

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• myrecipes

  15 October 2008

  myrecipes rated and commented on this recipe

  

  This recipe was first in Good Food 4 or 5 years ago and I have been using it ever since. It is fab and so easy. Step 2 with the plastic folder is a great idea. Cut the shape as you would with greasproof paper. Then you can re-use it over and over. You can use clingfilm, just gives a crinkly finish, but who cares with such a great recipe. I use brandy, whiskey, orange, etc. to vary it. First class.

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• omanpete

  20 October 2008

  omanpete commented on this recipe

  Item 2 WHAT PLASTIC FOLDER? THIS IS NOT MENTIONED

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• KATE

  23 October 2008

  KATE commented on this recipe

  very rich and indulgent! stayed fresh and moist in the fridge for at least a week and definitely impressed all my work mates with this one!

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Ingredients

• 250g dark chocolate
• 2 tbsp golden syrup
• 568ml carton double cream
• 4 tsp instant coffee granules
• 1 tsp ground cinnamon
• cocoa powder , for dusting

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Difficulty and servings

Serves 12 in small slices (it's very rich!)

Preperation and cooking times

Prep 50 1 hr

Ingredients

• 250g dark chocolate
• 2 tbsp golden syrup
• 568ml carton double cream
• 4 tsp instant coffee granules
• 1 tsp ground cinnamon
• cocoa powder , for dusting

Per serving

331 kcalories, protein 2g, carbohydrate 17g, fat 29 g, saturated fat 18g, fibre 1g, salt 0.09 g

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