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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16th Jun, 2012
This torte is delicious and looked really professional in a glass dome on the dining room table. I want to try it with orange next time. This is a real show-stopper!
22nd May, 2012
I made this for my husband as a birthday treat and it was absolutely beautiful......... it turned out exactly the way it should have........ and yes, it is very rich, i served with cream, and you only need a small piece, i made this on saturday night and still got half left, has been kept in fridge and has not dried up or been tainted with smells from other things. I will most definately make this again, and a lot of the other recipes that are here... so a big THANK YOU from me , and of course my chocoholic hubby
22nd Mar, 2012
Awesome cake! made this for my birthday. I used blood orange rind and a splash of cointreau. mmm mmm
16th Feb, 2012
Very easy to impress with this recipe. Don't fuss over the plastic, just use greaseproof paper or your preferred alternative, it doesn't matter. With regard to the size of tin, just make it and judge what size container is required. It doesn't matter if the torte comes out very thick or quite thin; just cut pieces accordingly. Be warned, though - it's extremely rich, so a little goes a long way!
10th Jan, 2012
I halved the coffee.
30th Dec, 2011
Does anyone in charge READ these comments? Queries were raised about size of cake tin etc as ong ago as May 2008, and yet, here we are, nearly in 2012, and no update has been made as to what equipment should be used. Surely it's not beyond the people in charge of this site to update the recipe page with relevant information.
30th Dec, 2011
Great recipe, pity no details are given about equipment.
22nd Dec, 2011
would love to know about the plastic folder? and is there anything non coffee lovers can replace the coffee with? thanks,
21st Dec, 2011
i think that the plastic folder means a polly wolly..which worked for me:) delicious!:D
30th Nov, 2011
ok this was fine in the took over night to set tho - so be warned! also next time i might put a little less coffee 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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