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Instructions |
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Break the chocolate in small pieces into a large
heatproof bowl. Spoon in the syrup and pour in
about a quarter of the cream. Stand the bowl over
(not in) a pan of hot water over the lowest
possible heat and leave until the chocolate has
melted, about 15-20 minutes. Remove the bowl from
the pan and stir to combine. Leave until barely
warm - dip your little finger in to check.
2.Get your cake tin ready. Do this while you are
waiting for the chocolate to melt and cool so
you're not hanging around. Cut open the plastic
folder along the bottom, then cut out a disc to
fit in the bottom of the tin and 3 strips to line
the sides. (See step 2).
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Pour the rest of the cream into a very large bowl
and tip in the coffee and cinnamon. Whip with a
balloon whisk until the cream looks like step 3.
When you shake the bowl the cream should wobble
like a thick milkshake, and when you dribble some
cream from the whisk, the trail it leaves in the
cream below should disappear in 1-2 seconds.
4. Fold the two together. Pour the cooled
chocolate into the bowl containing the cream. With
the largest metal spoon you've got, fold the cream
and chocolate together in a figure-of-eight
motion. Don't be nervous - keep going until they
are evenly and smoothly mixed and the mixture has
a soft, pillowy, downy texture - you will see and
feel it thicken as you fold.
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Set the torte. Pour the chocolatey cream into the
tin and level the surface with the back of the
spoon. Put the tin in the fridge and leave to firm
up. This can happen in under an hour, but you may
need to leave it longer, depending on the coldness
of your fridge (you can leave it overnight if this
is more convenient).
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Unmould and serve. Unclip and remove the side of
the tin, then remove the pieces of plastic around
the sides. Invert a serving plate over the torte
and turn the torte upside down on to it. Lift off
the tin base and peel away the plastic. Dust all
over with cocoa (including the plate if you wish
to be fashionable) and serve in thin slices.
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Originally Submitted
1/4/2010
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