Chocolate Truffle Mousse Cake

250 gm dark cooking chocolate
2 tbsp Golden Syrup
570 ml thickened cream
1 tspn ground cinnamon
4 tbsp instant coffee granules
cooking oil spray
baking paper
Dutch cocoa
Place dark chocolate, Golden Syrup and 150 ml cream in a double boiler and melt over simmering water. Set aside to cool until barely warm. In another bowl, whisk remaining cream, cinnamon and coffee granules to just before soft peaks form. (Don?t over whip - the mixture should drop off the whisk.) Then gently fold the coffee mixture into the chocolate and pour into a springform cake tin that has been lightly oiled and lined with baking paper. Refrigerate for about 3 hours until set. To serve, turn out onto a large plate and dust with a little cocoa.