Decadent chocolate truffle torte

Decadent chocolate truffle torte

  • 1
  • 2
  • 3
  • 4
  • 5
(45 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 50 mins - 1 hr

Skill level

Moderately easy

Servings

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 info

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, February 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
moosepup79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

suzyjnz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

ginapani's picture

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

cherylhutchinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very nice, simple and easy to make

cherylhutchinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very Nice, simple and easy to make

ckeirth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

veronikak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very decadent!

Pages

Questions

Tips