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. 

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.


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:

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