Chocolate Truffle Torte

Chocolate Truffle Torte

You will need:

  • 1 10 inch cheesecake tin mould;
  • 500g dark chocolate pieces(65% cocoa fat content);
  • 2 pints cream;
  • 6 oz caster sugar;
  • 6 eggs;
  • 5.5 oz flour;
  • 1 oz cocoa;
  • 1 cup water;
  • 1/2 cup sugar;
  • Zest of 1 orange.


Brush tin with melted butter and
Then dust with flour.
Whisk sugar and room temp eggs together until they form soft peaks. Sieve flour and cocoa together and fold into mix (little at a time) with a metal spoon.
Place in preheated oven at 180 degrees for 15 -20mins until cooked.
Remove from oven and allow to cool.
Simmer sugar, water and zest of orange together for 2 minutes , strain and allow to cool
Remove sponge from tin and slice horizontally into 3 pieces.
Brush each slice with cooled syrup.
Wash mould and place one of the soaked pieces of sponge in the bottom. Chill Bring half pint of cream to boil and remove from heat. Add chocolate pieces and stir until chocolate is completely melted.
Whip remaining 1.5 pints of cream to soft peak and fold into warm chocolate in 2 lots using a spatula. Mix until even colour throughout.
Pour one third of mix onto cake lined tin. Tap it level and place another sheet of sponge on top. Repeat process until all 3 slices of sponge are used. Cake top must be finished with chocolate mix.
Scrape the top of torte level and use remaining chocolate mix to pipe onto cake .
Dust with cocoa and set in fridge for 6 hours.
To remove from mould..heat a knife in warm water and run around edge of mould.
Remove torte onto serving plate and allow to come to room temperature before serving.
Always use a warm knife to slice.
Serve with fresh berries.

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