Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
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Try it with nuts or orange
For a nutty finish, sprinkle with 25g/1oz chopped toasted hazelnuts instead of the cocoa. Or for chocolate orange torte, omit the coffee and whip the cream with the cinnamon and 2 tsp finely grated orange zest. Decorate with roughly-chopped chocolate coated orange peel (try Duchy Originals).
You'll need a small cake tin with a loose base- an 18cm springform tin (the type with sides that unclip) is ideal- you can use a larger tin but it will make the torte shallower. A tip I’ve picked up from chefs is to line the tin with plastic to get a smooth edge, so you’ll also need an (unused) A4 clear plastic folder. You could use cling film, but take care to get it well into the corners of the tin as the torte will take the exact shape of the cling film, wrinkles and all.