Decadent chocolate truffle torte
See this recipe step by step

Decadent chocolate truffle torte

Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!

Difficulty and servings

Moderately easy

Serves 12 in small slices (it's very rich!)

Preparation and cooking times

Preparation time

Prep 50 - 1 hr

Freezable

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.
Try

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).

EQUIPMENT

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.

Per serving

331 kcalories, protein 2g, carbohydrate 17g, fat 29 g, saturated fat 18g, fibre 1g, sugar 15g, salt 0.09 g

Recipe from Good Food magazine, February 2003.

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Latest comments and suggestions

Results 41-60

  • Binder photo Capn_Pru

    08 May 2010

    Capn_Pru rated and commented on this recipe

    5 stars

    Absolutely FAB! I thought this was going to be sickly, but it turned out to be very light and VERY more-ish. It was too big for us all to eat at home so I shared it around at work too... The staff ate most of it before the others could get a look in! Melts quicky when out of the fridge... So a fork/spoon is a must if you eant toavoid sticky fingers. ^^

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  • Binder photo Thelma

    27 July 2010

    Thelma commented on this recipe

    Cannot wait to try this. Saw this at a friends today but no offer to taste ??

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  • Binder photo Justine

    19 September 2010

    Justine commented on this recipe

    Truly fantastic in so many ways. Quick and easy. Few ingredients needed. Highly impressive to look at. And most importantly, luxurious taste. I made this last night for friends coming to dinner. Time was short so I took a chance and whisked the cream with an electric whisk (on a low setting) not the balloon whisk as suggested. I allowed the mixture to become alot stiffer than 'thick milkshake' in the hope it would set quicker, which it thankfully did it half an hour! I totally agree with raddersandsimo about adding a base. I made a biscuit base of 5oz crushed oat biscuits, 2oz broken almonds, and just over 2oz of butter. It complimented perfectly. I would make this again (and again)

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  • Binder photo Justine

    04 October 2010

    Justine rated this recipe

    4 stars

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  • Binder photo Ian

    19 November 2010

    Ian commented on this recipe

    What kind of plastic folder is being used here. Where can I buy these from, I take it they will be at my local supermarket. I'll use cling film if noone can answer this, thanks.

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  • Binder photo Elz

    28 November 2010

    Elz rated and commented on this recipe

    5 stars

    Delicious! I always leave out the cinnamon and whisk the cream a little longer than it says, so it always sets on time and is a little bit creamier. Always works and really wows everyone!

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  • Binder photo daisymoll

    01 February 2011

    daisymoll rated and commented on this recipe

    3 stars

    Really did not like the cinnamon in this, gave it a weird taste which just made me not enjoy it. Added a biscuit base also...

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  • Binder photo sam

    12 February 2011

    sam rated and commented on this recipe

    5 stars

    Delicious and much easier to make than i thought.

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  • Binder photo Ermster

    09 March 2011

    Ermster commented on this recipe

    I made this with the orange and everyone ranted and raved about it so much that it's now my 'thing' to bring to parties! It keeps for ages and you only need a small slice of it. Even my husband who hates desserts has been asking me to make it. So decadent and delicious!

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  • Binder photo ELH53

    02 May 2011

    ELH53 commented on this recipe

    Delicious! I made the orange flavoured version and it was silence as everyone enjoyed it at the dinner table... definitely worth giving it a go!

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  • Binder photo Antonia

    15 May 2011

    Antonia rated and commented on this recipe

    5 stars

    Absolutely hit. The recipe products quantities make a very little tart, but it is so sense-full, that you need a small piece with a size of a truffle for the perfect dessert. I put some orange peels in it and decorated it with fresh orange.

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  • Binder photo justlynda

    21 May 2011

    justlynda commented on this recipe

    absolutely delicious! easy to make..I added a splalh of Tia Maria. Am trying it with white chocolate and a raspberry coulis next!

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  • Binder photo Beamy

    10 June 2011

    Beamy commented on this recipe

    Very nice, although I can give or take the coffee and cinnamon additions. They added something extra, but it made the torte neither better nor worse in my opinion. It set beautifully and quickly too.

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  • Binder photo Klee

    21 June 2011

    Klee rated this recipe

    5 stars

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  • Binder photo vikki

    10 September 2011

    vikki rated and commented on this recipe

    4 stars

    Delicious i made mine with a chocolate biscuit base,i made it for my son who loves chocolate, it went down well with all my family, so i will make it again....

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  • Binder photo Mariam

    23 November 2011

    Mariam commented on this recipe

    I made this for relatives.. felt really good having it in my mouth.. Pure indulgence! Used two heaped tsp instant coffee and 1 heaped tsp cinnamon, more than enough! I think any extra coffee would be sickening. I pulsed in a food processor as I was in a hurry and worked fine.

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  • Binder photo Mariam

    23 November 2011

    Mariam rated this recipe

    5 stars

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  • Binder photo Lhea

    24 November 2011

    Lhea commented on this recipe

    ok ive just made this 2 hours ago and its been in the fridge since.....just tried to take tin off and defo not set....going to give it over night....but fingers crossed its ok :-S

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  • Binder photo Lhea

    30 November 2011

    Lhea rated and commented on this recipe

    4 stars

    ok this was fine in the end....it took over night to set tho - so be warned! also next time i might put a little less coffee in....im a massive coffee drinker but there was a definite ever so slightly too bitter edge to it. other than that uber easy and uber tasty! will make again :-)

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  • Binder photo Georgia

    21 December 2011

    Georgia rated and commented on this recipe

    5 stars

    i think that the plastic folder means a polly wolly..which worked for me:) delicious!:D

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Difficulty and servings

Moderately easy

Serves 12 in small slices (it's very rich!)

Preparation and cooking times

Preparation time

Prep 50 - 1 hr

Freezable

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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Per serving

331 kcalories, protein 2g, carbohydrate 17g, fat 29 g, saturated fat 18g, fibre 1g, sugar 15g, salt 0.09 g

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