Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
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.
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 out a disc of parchment paper to fit in the bottom of the tin and a strip to line the sides.
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, when you shake the bowl, wobbles 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.
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.
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).
Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of parchment 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 parchment. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 12 | ||
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Calories: 286 | ||
Calories from Fat: 217 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 66.3mg | 20 % | |
Sodium 25.1mg | 1 % | |
Potassium 174.1mg | 5 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 14.5g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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