Decadent chocolate truffle torte

Decadent chocolate truffle torte

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(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
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  • 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.

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Comments, questions and tips

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24th Feb, 2013
Easy, delicious recipe. I used orange essence instead of zest to keep the texture smooth. Worked really well.
13th Feb, 2013
Has anyone made this with white chocolate? Did you change any of the other ingredents?
1st Jan, 2013
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.
1st Jan, 2013
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!
21st Oct, 2012
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.
9th Oct, 2012
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.
11th Aug, 2012
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!
3rd Aug, 2012
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
6th Jul, 2012
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
17th Jun, 2012
Simple to make, inexpensive ingredients and so tasty - absolutely fabulous recipe!Iit was the perfect end to our dinner party and I'd have been thrilled to pay for this pudding in a top quality restaurant! I made a boozy orange sauce to accompany this torte by reducing the grated zest and juice of one orange, a splash of orange Cointreau, two tablespoons of caster sugar and a small amount of corn flour to thicken, I sieved the sauce into a squeezy bottle and zigzagged the sauce on a white plate before putting the torte on the top with a chunk of flake and the reserved candied zest from the sieve, and finally a quenelle of cream. My guests were really impressed and it was so easy !!


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