Decadent chocolate truffle torte

Decadent chocolate truffle torte

  • 1
  • 2
  • 3
  • 4
  • 5
(56 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Dec, 2013
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.
10th Nov, 2013
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
17th Aug, 2013
We added a biscuit crunch base, left out the coffee and added fresh raspberries. Yummy.
10th Aug, 2013
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.
3rd Jun, 2013
Made with chilly chocolate very nice.
11th May, 2013
very rich and luxurious, only eat a small portion!
4th May, 2013
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.
13th Apr, 2013
WOW! Truly decadant, totally impressed my dinner guests and is so rich we couldn't manage seconds! Hooray for leftovers!!! :) Choccie heaven!!
13th Apr, 2013
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.
29th Mar, 2013
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!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?