Saturday sweet thang – dark chocolate torte

Chocolate torteRight, you fabulous creatures, it’s a British summertime Saturday and it’s chucking it down. Everything’s dripping wet, so I figured comfort food would be the way to go. This gorgeous wee torte is perfect with a hot cup of coffee (or tea, if that’s your bag…geddit? Tea…bag? Teabag?), you don’t have to cook it and you only need a tiny slice before you’re sated. Minimum input, maximum happiness.

A note: even if, like me, you don’t like coffee cake, I’d suggest leaving even just a bit of coffee in this recipe. If you use just a little coffee, you get the bitterness without the intense coffee flavour.

Dark Chocolate Torte…


  • 250g dark chocolate
  • 2 tbsp golden syrup
  • 568ml carton double cream
  • 2-4 tsp instant coffee, mixed with just enough warm water to make a paste
  • 1/2 tsp ground cinnamon
  • cocoa powder , for dusting


  1. Break the chocolate in small pieces into a large heatproof bowl. Add the golden syrup and about a quarter of the cream.
  2. Melt the mixture together very gently – either put the bowl on top of a pan of hot water on the lowest heat setting your hob has and leave it until melts (about 15 minutes) or do what I do, and (carefully) use the low setting on the microwave for about five minutes. You have to keep checking and stirring, though. The heating has to be slow and gentle.
  3. Once melted, leave the mixture until it’s barely warm – dip your little finger in to check.
  4. Get your cake tin ready. Line a 20cm spring form or loose-bottomed cake tin with cling film (saran wrap for the Americans!) so you can serve the torte easily later.
  5. Pour the rest of the cream into a very large bowl and add the coffee and cinnamon. Whip with a balloon whisk until the cream is almost set.
  6. Fold in the chocolate mixture using a figure of eight motion. Continue until you’ve got a thick, fluffy mixture that’s almost set. If you’re not sure, just keep going!
  7. Pour the mixture into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up overnight (or minimum four hours).
  8. Time to serve. Remove the side of the tin, then press an upside-down serving plate on to the top of the torte, before turning the whole thing over so that the torte is on the plate.
  9. Remove the bottom of the tin and peel off the cling film. Dust all over with cocoa and serve in thin slices with whipped cream or vanilla ice-cream.

This torte can be flavoured with different things, depending on your preference. You could try…

– Leave out the coffee and cinammon, replace with orange liqueur/juice and orange zest (served with candied orange peel on top)

– Leave out the coffee and cinammon, replace with hazelnut syrup/liqueur and ground hazelnuts (served with chopped nuts on top)

– Leave out the coffee and cinammon, replace with peppermint essence and serve with mint leaves on top

It’s up to you :) Happy Saturday!