Decadent chocolate truffle torte
By Orlando Murrin
Cooking time
Prep: 50 mins - 1 hrSkill level
Moderately easyServings
Serves 12 in small slices (it's very rich!)Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 331
- protein
- 2g
- carbs
- 17g
- fat
- 29g
- saturates
- 18g
- fibre
- 1g
- sugar
- 15g
- salt
- 0.09g
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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Method
- Get your equipment ready (see tips below). 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.
- 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).
- 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.
- 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.
- 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).
- 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.
Recipe from Good Food magazine, February 2003
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Comments, questions and tips
Comments
Made for dinner party, added the orange zest instead of coffee...tasted delicious. Don't worry about the plastic folder business it's not required (think the plastic folder may put people off trying it), I made it in a 18cm sponge tin (not spring form tin) lined with clingfilm, it came out in tact and looked great. Very very rich though, tiny slices only!
lovely very easy recipe. Second time I made it I put some biscuits in the bottom of small ramekins (or glasses) put this on top and served with Bailey's poured over. Wow! Only needed enough for 6 servings so have frozen remaining chocolate torte in small portions for when I feel like something decadent.
Hello all,
We've had a lot of questions about the equipment used in this recipe and we're sorry it's taken us so long to get back to you. There was some contextual information missed off the original web recipe- this has now been added from the magazine. Please see the 'equipment' section. I hope this answers all your queries and sorry again we couldn't offer answers quicker. Enjoy the recipe!
BBC Good Food web team
Simple to make, inexpensive ingredients and so tasty - absolutely fabulous recipe!Iit was the perfect end to our dinner party and I'd have been thrilled to pay for this pudding in a top quality restaurant! I made a boozy orange sauce to accompany this torte by reducing the grated zest and juice of one orange, a splash of orange Cointreau, two tablespoons of caster sugar and a small amount of corn flour to thicken, I sieved the sauce into a squeezy bottle and zigzagged the sauce on a white plate before putting the torte on the top with a chunk of flake and the reserved candied zest from the sieve, and finally a quenelle of cream. My guests were really impressed and it was so easy !!
I made this for my husband as a birthday treat and it was absolutely beautiful......... it turned out exactly the way it should have........ and yes, it is very rich, i served with cream, and you only need a small piece, i made this on saturday night and still got half left, has been kept in fridge and has not dried up or been tainted with smells from other things. I will most definately make this again, and a lot of the other recipes that are here... so a big THANK YOU from me , and of course my chocoholic hubby
Very easy to impress with this recipe. Don't fuss over the plastic, just use greaseproof paper or your preferred alternative, it doesn't matter. With regard to the size of tin, just make it and judge what size container is required. It doesn't matter if the torte comes out very thick or quite thin; just cut pieces accordingly. Be warned, though - it's extremely rich, so a little goes a long way!