My go-to dessert


If I ever need a quick but yummy dessert for a dinner, this is my go-to cake. It takes about half an hour to an hour to make and comes from a very easy to follow recipe from BBC Good Food (decadent chocolate truffle torte). I adapted the recipe ever so slightly to involve a buttery biscuit base because the chocolate torte is very rich by itself. It’s delicious and if you love dark chocolate and a bit of coffee try it.

Baking tin: roughly 10″

Chocolate truffle torte

  • Servings: 4-6
  • Difficulty: easy
  • Print

Biscuit base


  • 50g butter
  • 14 digestive biscuits, finely ground into crumbs
  • 1/4 teaspoon ground cinnamon (optional)


  1. Line the bottom of baking tin with baking paper (or grease with some marg)
  2. Bash your biscuits in a plastic bag or grind in a blender
  3. Melt butter
  4. Mix together crumbs, butter and cinnamon (1/4 tsp)
  5. Pat crumbs down into base and press to cover evenly
  6. Bake for 10 mins

Truffle torte


  • 300g dark chocolate
  • 2 tbsp golden syrup
  • 600ml double cream
  • 4 tbsp instant coffee
  • 1 tsp ground cinnamon
  • cocoa powder (optional, for dusting)


  1. Break up small chunks of dark chocolate and place in glass bowl with 1/4 of your double cream and the golden syrup
  2. Place bowl on top of pan of hot water over low heat on the stove
  3. Allow chocolate to melt then mix
  4. Allow to cool down until lukewarm
  5. Using another bowl, pour cream into bowl and add coffee and cinnamon
  6. Whip until soft peaks are formed
  7. Add the lukewarm chocolate mixture to the cream then fold them together until it looks like the second picture (this part is very important – too hot and it won’t fold properly! Make sure the chocolate mixture is lukewarm by leaving it for about 15mins)
  8. Pour the mixture into the baking tin on top of the biscuit base, make sure the top is even
  9. Place the mixture into the fridge for several hours until it is set (normally takes me around 3 hours)






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