Friday, 14 October 2011

Recipes - Chocolate Coconut Torte

This was a favourite of mine when I was younger and after a little searching, I managed to relocate the recipe.  It is from the 'A Taste In Time' cookbook by Beverly Sutherland Smith and is quick and simple to whip up.  With a moist, chewy centre and  crisp shell, this torte is an impressive and delicious dessert  to serve to guests.  Or make it for yourself, it's worth it. 



Ingredients
4 egg whites
1 cup castor sugar
1 cup dessicated coconut
3 tbs cocoa
1/2 tsp almond essence
vanilla mascarpone, to serve

Step 1 - Preheat oven to 180°C. Grease a 20cm spring form pan and line base with baking paper. 
Step 2 - In a large clean bowl beat egg whites until stiff peaks form.  Add sugar, tablespoon at a time, ensuring it has been fully encorperated before adding the next spoonful. 
Step 3 - Gently fold the coconut, cocoa and essence into the meringue mixture.
Step 4 - Transfer to greased pan and spread with a spatula to form an even layer.
Step 5 - Bake for 20 minutes until top is set and crisp.  Remove from oven and set aside to cool.  Do not be too alarmed if centre seems a little soft as the torte will firm as it cools.  Wait about 10 minutes before removing collar. 
Step 6 - Serve with vanilla mascarpone.


Notes:


This torte is very delicate once cooked, so much care must be taken when trying to move it from tin to serving platter, or platter to plate.  A large quinelle of mascarpone can help hide most of the damage!

1 comment:

  1. I actually enjoyed reading through this posting. Many thanks.Explore our collection of heart-inspired recipes. Browse, cook, create, even share your own here.
    personal development Buckinghamshire
    heart intelligence
    food coach Buckinghamshire
    life coaching Buckinghamshire

    ReplyDelete