Line a 18cm springform tin with cling film or clear plastic, base and sides. If using cling film be careful to flatten out all wrinkles. Break the chocolate into small pieces and put into heatproof bowl with the syrup and about a quarter of the cream. Place over very gently simmering water in a saucepan taking care not to let bottom of bowl touch the hot water. When chocolate has melted take bowl off saucepan and stir to combine ingredients. Leave to cool. Put the rest of the cream into a large bowl with the coffee and orange zest. Whip with a balloon whisk until cream dripped from whisk leaves a trail on cream below which disappears in a couple of seconds. Do not over whip! Pour the cooled chocolate mixture into the cream and combine using a large spoon using figure of eight motions. Continue until completely combined and mixture feels soft and light. Pour into prepared tin and smooth the top level. Put tin in the fridge and leave until firm - at least a couple of hours or overnight. Turn out by placing plate on top of tin and inverting it. Peel off cling film.
To serve, cut into small slices as this is a very rich intense dessert and dust with cocoa powder and/or serve with pouring cream.
Miss Hayleigh Wright from the United Kingdom for submitting this Chocolate Truffle Orange Torte recipe.
03 March 2008.