Chocolate

Chocolate truffle torte

250g dark chocolate
2 tbsp golden syrup
600ml double cream
4 tsp instant coffee
1 tsp cinnamon

Melt the chocolate, the golden syrup and 200ml of the double cream in a bowl over a pan of simmering water then allow to cool.

Butter a 23cm spring-form cake tin and line the base and sides with baking parchment. Pour the remaining double cream into a large bowl and add the instant coffee and 1 tsp cinnamon. Whip until when you dribble some cream from the whisk - the trail it leaves disappears in 1-2 seconds. Pour the cooled chocolate mix into the cream and using a large metal spoon fold together.

Pour the chocolatey cream into the tin and chill for at least 2 hours.

Remove the torte from the tin and peel away the parchment around the sides. lnvert a serving plate over the torte and turn upside down on to it. Lift off the tin base and peel away the parchment. Dust with cocoa and serve.

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