This no-cook chocolate truffle torte is perfect for parties or for when you want to impress a special someone. It's super easy to make and requires little effort, other than a good few hours in the fridge.
- 250g dark chocolate
- 550ml tub double cream
- 2 tbsp. golden syrup
- 4 tsp. instant coffee
Grease and line a 23cm round cake tin, leaving enough overhang so that you can pull the torte out.
Break the chocolate into a bowl. Add 140ml of the cream, along with the syrup, and leave to melt over a pan of simmering water, stirring often. Once melted, stir well and then leave to cool.
Pour the rest of the cream into a bowl and add the coffee power. Whisk with an electric mixer or hand whisk until soft peaks form - the cream should have the texture of a very thick milkshake and should wobble. When you lift the whisk out and dribble the cream back over the cream in the bowl, the ribbon should disappear within a couple of seconds.
Gradually fold the chocolate mix into the cream, folding in large figure 8 movements until mixed together. Don't mix too vigorously. Tip the mix into the prepared cake tin and flatten the top, then put into the fridge for a few hours until completely set. Slice with a knife dipped in hot water.