Decadent chocolate truffle torte

Decadent chocolate truffle torte

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(57 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


  • 250g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 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, questions and tips

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28th Dec, 2019
This is so simple and delicious, I made it for Christmas day and served with red berries. After reading the comments I also added a biscuit base but would have been fine without. I will 100% be making this again and trying it with orange too although the coffee flavour is perfect!
8th Sep, 2016
have crushed amoretti biscuit and used for base and topping.
Emi Hearts Food
23rd Feb, 2016
I found the recipe a little confusing to follow but in the end, got a tasty and delicious product, at least my family seems to think so! A good thing to make for family members who require an eggless and a gluten free diet, but make sure you check the ingredients of the chocolate used... Overall a great recipe! 4 Stars
25th Sep, 2015
This is the second time I've made this but this time I've omitted the coffee and decorated with freeze dried strawberry pieces Served with fresh strawberries. Lovely both times.
12th Feb, 2015
Brilliant and easy recipe. Used is a few times now and have started using a biscuit base and a larger cake tin. Dont worry too much about over whipping the cream as it will still fold in easily enough if the chocolate mixture is warm. Also have taken to whisking if I fold it too much and I looks a bit loose.
8th Jan, 2015
Had anyone made with white chocolate? Also the consistency was like chocolate mousse. Would folding for longer help to thicken as I was in a bit of a rush due to last minute change in arrangements!
12th Feb, 2015
I found this but used the balloon whisk again after folding, It seemed to stiffen up. The consistency is supposed to be quite light and fluffy, hence the truffle part. Hope this helps.
1st Aug, 2014
Such a simple recipe and turned out perfect.After reading the comments I decided to do a chocolate biscuit base , I made the coffee one and scattered toasted hazlenuts on top instead of cocoa lovely will be doing this again and again.
12th Jun, 2014
Yes, I have made this a few times.Once set in the fridge I have put the whole thing in the freezer & cut portions before it is completely frozen. Taken out about an hour before needed it is so much easier to handle. Dinner party guests loved it & recipe requested. Agree with others that it is very very rich so a little portion only. Served with strawberries & had made a Spanish orange cake as well, most guests had all 3 on their plates & looked very colourful.
Sweet Pea K
15th Apr, 2014
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!


15th May, 2018
This seems a very small torte to serve 12?
goodfoodteam's picture
15th May, 2018
Yes, it is quite small but as this is very rich we recommend serving small slices.
29th Apr, 2017
Do I add the cinnamon if I am omitting the coffee?
goodfoodteam's picture
5th May, 2017
We'd suggest keeping the cinnamon in if you like it!
6th Apr, 2016
"Whip with a balloon whisk until the cream looks like step 3". Are there supposed to be pictures? This instruction was being given in step 3. At least give a description of what it is supposed to look like.
Beccy Spurr
30th Aug, 2013
What size cake tin to use?
18th Jan, 2014
Instead of coffee granules, I use a good handful of raspberrys frozen or fresh and mix in when folding the whisked cream with the cooled chocolate mixture. I also added a tablespoon of raspberry conserve jam - yum!!!
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