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!