Decadent chocolate truffle torte

Decadent chocolate truffle torte

  • 1
  • 2
  • 3
  • 4
  • 5
(54 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 clear, sparkling, golden-amber coloured, sweet

  • 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.
23rd Nov, 2011
I made this for relatives.. felt really good having it in my mouth.. Pure indulgence! Used two heaped tsp instant coffee and 1 heaped tsp cinnamon, more than enough! I think any extra coffee would be sickening. I pulsed in a food processor as I was in a hurry and worked fine.
10th Sep, 2011
Delicious i made mine with a chocolate biscuit base,i made it for my son who loves chocolate, it went down well with all my family, so i will make it again....
10th Jun, 2011
Very nice, although I can give or take the coffee and cinnamon additions. They added something extra, but it made the torte neither better nor worse in my opinion. It set beautifully and quickly too.
21st May, 2011
absolutely delicious! easy to make..I added a splalh of Tia Maria. Am trying it with white chocolate and a raspberry coulis next!
15th May, 2011
Absolutely hit. The recipe products quantities make a very little tart, but it is so sense-full, that you need a small piece with a size of a truffle for the perfect dessert. I put some orange peels in it and decorated it with fresh orange.
2nd May, 2011
Delicious! I made the orange flavoured version and it was silence as everyone enjoyed it at the dinner table... definitely worth giving it a go!
9th Mar, 2011
I made this with the orange and everyone ranted and raved about it so much that it's now my 'thing' to bring to parties! It keeps for ages and you only need a small slice of it. Even my husband who hates desserts has been asking me to make it. So decadent and delicious!
12th Feb, 2011
Delicious and much easier to make than i thought.
1st Feb, 2011
Really did not like the cinnamon in this, gave it a weird taste which just made me not enjoy it. Added a biscuit base also...
28th Nov, 2010
Delicious! I always leave out the cinnamon and whisk the cream a little longer than it says, so it always sets on time and is a little bit creamier. Always works and really wows everyone!


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?