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15 ratings

Recipe by Orlando Murrin

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1. Video tutorial: Melting chocolate

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

Latest comments and suggestions

Results 21-39

• raddersandsimo

  30 October 2008

  raddersandsimo commented on this recipe

  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

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• Christine

  15 December 2008

  Christine commented on this recipe

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

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• Lise Brown

  18 December 2008

  Lise Brown commented on this recipe

  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.

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• clairu-claira

  22 December 2008

  clairu-claira commented on this recipe

  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!

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• Rileybean

  26 January 2009

  Rileybean rated and commented on this recipe

  

  Delicious. 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.

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• athomebaker

  31 January 2009

  athomebaker rated and commented on this recipe

  

  truly decadent!

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• Putt Putt

  07 February 2009

  Putt Putt rated and commented on this recipe

  

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

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• Nats

  11 February 2009

  Nats commented on this recipe

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

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• fatwig

  31 March 2009

  fatwig rated and commented on this recipe

  

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

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• Babs from Granada

  17 April 2009

  Babs from Granada rated and commented on this recipe

  

  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.

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• Mulletneck

  08 May 2009

  Mulletneck rated and commented on this recipe

  

  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.

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• Sara

  17 June 2009

  Sara commented on this recipe

  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!

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• cebaines

  07 July 2009

  cebaines rated and commented on this recipe

  

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

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• LV20000

  13 July 2009

  LV20000 rated and commented on this recipe

  

  Very rich! Had trouble removing it from the tin base so I used a circular cookie cutter and cut little circles out.

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• erdnuss

  16 July 2009

  erdnuss commented on this recipe

  totally rich and luxurious. I used a spring base tin,just ran a warm sharp knife round the side, so I did`nt need to use plastic. I also made a biscuit base (used plain choc digestives),it added to the richness and made it easier to serve.

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• DylanJude

  27 July 2009

  DylanJude commented on this recipe

  um, Yum, Yum! What a pudding! I omitted the cinnamon & used orange rind instaed of the coffee. As previously suggested, you only need a small serving as this is very rich.

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• gilljwalk

  06 October 2009

  gilljwalk commented on this recipe

  would like to make this recipe but does not have size of tin to use!!!!!

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• Jilly

  03 November 2009

  Jilly commented on this recipe

  I made the orange version and even my Dutch in-laws, who claim not to like chocolate with other flavours, loved it! As always, I find these sort of desserts only improve after a couple of days in the fridge.

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• Katy

  04 November 2009

  Katy commented on this recipe

  No tin size for this recipe, so I cooked it in a 8 inch round loose bottom cake tin. Took a plastic folder from work and cut it into strips to line the outside of the tin. When I pushed the cake out, I had to run a knife round the outside of the tin separating the plastic from the side of the tin so that it cake out with the cake and it worked beautifully. Only added half the cinnamon and coffee and it was less sickly. Dusted with cocoa powder, then grated white chocolate curls on to the top as well. Looked very impressive. Would definitely make again!

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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!)

Preparation 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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