Decadent chocolate truffle torte

Decadent chocolate truffle torte

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(43 ratings)

By

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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

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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

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Comments

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Sweet Pea K's picture
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Absolutely amazing! I put a biscuit base on mine and omitted the coffee... delicious! I have made this a few times now and will make it many times again!

in_training's picture

Don't know what happened but the texture was all wrong. It was very watery and not like a torte at all. A shame because the taste was really good.

missreebbie's picture

Really lovely and easy to make. I made the coffee option and put some toasted nuts on the bottom of the tin (I used an 8 inch tin and lined with clingfilm) before adding the mixture, and served with raspberries. Yum.

MFJB's picture

We added a biscuit crunch base, left out the coffee and added fresh raspberries. Yummy.

jule955's picture
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Very, very rich, but delicious! I don't put any coffee in it, and I've tried it with a cheesecake-type base for added crunch - even better. You can also skip the syrup. it makes it slightly bitter, great as well.

davilove's picture
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Made with chilly chocolate very nice.

karencap's picture
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very rich and luxurious, only eat a small portion!

fossard's picture

This is now my fave dessert recipe, rich and creamy. take note of the tip at the bottom of the page about the plastic folder because it realy does work.

lisdukes3's picture
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WOW! Truly decadant, totally impressed my dinner guests and is so rich we couldn't manage seconds! Hooray for leftovers!!! :) Choccie heaven!!

abby6371's picture
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This is a brilliant recipe that I have been making for 10 years on and off. I've now lost the paper version I cut out of the magazine, but here it is - thank you good food. Easy to make, delicious and everyone's always impressed.

Pollyonion's picture

I have made this several times and it is always a winner. Last time I had a bit of a panic as my cream mixture whipped up quicker than I was expecting and I overwhipped it- but once the chocolate part was folded in all was ok- seems you can't do it wrong. A never-fail crowd pleaser!!

bobonia's picture
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Easy, delicious recipe. I used orange essence instead of zest to keep the texture smooth. Worked really well.

ecsavill2012's picture
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Has anyone made this with white chocolate? Did you change any of the other ingredents?

clairiem's picture
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A fabulous dinner party dessert, very simple but tasted amazing. I lined the tin with plastic as suggested, it's much easier than it sounds and gave a very professional finish. I omitted the coffee an added the finely grated zest of about one and a half clementines instead.

kezza24575's picture
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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!

oaplin's picture
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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.

kightfoot's picture

This is a fantastic dessert and so easy to make. I have done this 3 times now and it just gets easier. Everybody wanted more. I did the orange version and it is better than you can buy in the shops.

lolapurrfect's picture

Delicious and easy. I added a few drops of natural orange flavour to my finely grated orange. For decoration a put some mini flakes in the centre. I live in France and all my French guests thought it was amazing -better than any patisserie!

meggiemummy's picture
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Very rich, for dinner parties only we think. We reduced the coffee by 1tsp, left out the cinnamon, added 3tbsp of Disaronno and served with raspberries and Amaretti biscuits.

gfnatalie's picture

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

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