Esta torta de chocolate é a definição de decadência sem complicação. Com uma textura aveludada que se assemelha a uma mousse rica, e sem precisar de ir ao forno, esta sobremesa combina a intensidade do chocolate amargo com um subtil toque de café e canela. É a receita perfeita para impressionar os convidados, exigindo o mínimo de esforço para um resultado verdadeiramente espetacular.

Ingredientes

  • 4 colheres de chá de grãos de café instantâneo, dissolvidos em água fervente e resfriados
  • 205g / 9oz chocolate amargo picado
  • Creme dobro da caixa 568ml
  • cacau em pó para polvilhar
  • 1 colher de chá de canela em pó
  • 2 colheres de sopa de xarope dourado

Preparação

  1. Forre uma forma de bolo com forma de mola de 18 cm / 7 pol. Com película aderente. Derreta o chocolate com a calda e um quarto do creme. Deixe esfriar.
  2. Em uma tigela grande, bata o creme restante com o café e a canela até que ele tenha sua própria forma. Dobre a mistura de chocolate arrefecido uniformemente, em seguida, despeje na lata e nivelar a superfície.
  3. Refrigere por pelo menos uma hora, ou deixe durante a noite.
  4. Solte e remova o lado da lata, em seguida, retire o filme aderente do lado do bolo. Inverta, polvilhe com cacau em pó, sirva e desfrute!

Notas: Eu pessoalmente recomendo refrigeração durante a noite, mas depois de uma hora, deveria ter definido o suficiente para obter uma fatia para tentar.

For a taste of pure indulgence, here is the English version of our recipe.

Decadent Chocolate Torte

This is less of a cake and more of a magnificent, no-bake chocolate torte with a rich, mousse-like consistency. It’s the ultimate dessert for chocolate lovers, delivering intense flavour and a melt-in-the-mouth texture with surprisingly little effort. The inclusion of coffee doesn’t make it taste of coffee; instead, it deepens and enhances the flavour of the dark chocolate, making it even more profound.

The gentle warmth of cinnamon adds a subtle, spicy background note that pairs beautifully with the chocolate, while the golden syrup lends a unique, caramel-like sweetness that you wouldn’t get from regular sugar. Because this torte is so rich, it’s best served in small slices. A scattering of fresh raspberries or a spoonful of crème fraîche can provide a lovely sharp contrast to cut through the decadence.

Patience is key when chilling this dessert. While it should be set enough to slice after just an hour, leaving it in the fridge overnight is highly recommended. This allows the torte to firm up completely, making for cleaner slices, and more importantly, it gives the flavours time to meld together into something truly special.

Ingredients

  • 4 tsp instant coffee granules, dissolved in a little boiling water and cooled
  • 205g / 7oz dark chocolate, chopped
  • 568ml carton of double cream
  • Cocoa powder, for dusting
  • 1 tsp ground cinnamon
  • 2 tbsp golden syrup

Method

  1. Line an 18cm / 7in springform cake tin with cling film.
  2. Gently melt the chopped chocolate with the golden syrup and a quarter of the cream in a bowl set over a pan of simmering water, or in the microwave in short bursts. Allow it to cool slightly.
  3. In a large bowl, whip the rest of the cream with the cooled coffee and cinnamon until it just holds its shape (soft peaks).
  4. Gently fold the cooled chocolate mixture through the whipped cream until evenly combined, then pour it into the prepared tin and level the surface.
  5. Chill for at least one hour, or preferably overnight.
  6. To serve, release and remove the side of the tin, then peel the cling film from the side of the torte. Invert onto a serving plate, dust generously with cocoa powder, and enjoy!

Note: I personally recommend chilling it overnight, but after an hour, it should be set enough to sneak a slice to try.