Decadent chocolate truffle torte

Decadent chocolate truffle torte

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(49 ratings)

Prep: 50 mins - 1 hr

More effort

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

  • Freezable

Nutrition: per serving

  • kcal331
  • fat29g
  • saturates18g
  • carbs17g
  • sugars15g
  • fibre1g
  • protein2g
  • salt0.09g
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  • 250g dark chocolate
  • 2 tbsp golden syrup
  • 568ml carton double cream
  • 4 tsp instant coffee granules
  • 1 tsp ground cinnamon
  • cocoa powder, for dusting


  1. 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.

  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.

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Comments (93)

cebaines's picture

This is really delicious. Very rich so need lots of cream with it. Who's counting anyway?

cakeagenius's picture

I have made this twice and each time it has been a huge success with guests saying it is the best dessert they have ever tasted! Quite a compliment! Very easy to do. I added some orange zest and a teaspoon of orange oil for flavour. Delicious!

mulletneck's picture

This was really good and really easy to make. I made the orange version and added some Drambuie, (although I think Cointreau would have been better, if I'd had it - although nobody in work complained).

As a bit of a rookie and the fact that I could not access the step-by-step guide, I would answer some of the queries above as follows:

Cake Tin Size: I used a 9", which left the torte a little shallow. Would recommendan 8", or 7" at a stretch.

Plastic Folder: I used cling film, (just one layer), as recommended by myrecipes above and it worked fine. OK, the surface is not 100% smooth, but you are going to turn it upside down and cover it with cocoa powder or some other topping, so nobody will notice.

Cream: Just follow the word instructions and if not sure, go slightly thicker.

babswilkes's picture

I did this for the first time last week and it was great, so easy and everybody enjoyed it. I am going to do it this weekend for a birthday party, I know I will not be wondering what to do with left-overs, there wont be any.

iamafish666's picture

my girlfriend made me this, and i just cant get enough of it. a lovl dessert!!!!

nathalie_marshall's picture

would this come out of silicone muffin moulds OK? Heart shaped...!!

putt-putt's picture

very tasty, looking forward to trying with orange instead of coffee next time.

athomebaker's picture

truly decadent!

dharmabum484's picture

I microwaved stage one, I set the microwave to go at full power for just under a minute and then stirred. I repeated until all the chocolate had melted. Really sped things up.

redsnailsaswinging's picture

made this earlier today with the orange and have to say it turned out a bit rubbish!
just kinda went like a mousse and didnt have any texture at all! nice taste but a bit boring!

cloudedskies's picture

Ive yet to try this....but I will.

For those complaining about the steps, if you look at the picture of the torte at the top of this recipe, it says "See this recipe step by step". Click that.

christmastine's picture

Great served as individual portions, in ramekins or even espresso cups, then you don't need plastic sheets.

raddersandsimo's picture

This looks and sounds delicious, the instructions obviously haven't been changed from the actual print magazine hence the see step 2/3 which sounds like it would have been pictures!!!
oh well i'm assuming the plastic folder is just a basic plastic document folder (tesco's better come up with the goods!!)
Wondering wether this needs a base of say crushed digestives/butter etc...seems odd just to have a slab of chocolate....not that i'm complaining!!!
well i shall give it a go and see. x

k_turner's picture

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!

omanpete's picture


dkeyes's picture

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.

whatscookin's picture

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

kittyk8te's picture

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

ktcooper's picture

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.

lilina's picture

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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