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RECIPE-chocolate-coconut-torte

Chocolate & Coconut Torte

Recipe created by Iron Chef Shellie

RECIPE-chocolate-coconut-torte

Ingredients

150g unsalted butter, softened and chopped
180g dark chocolate, chopped
4 eggs, separated
2 egg whites, extra
220g caster sugar
75g plain flour
60g desiccated coconut
1/2 tsp salt
1/2 cup Barker’s New Zealand Squeezed Blackcurrant fruit cordial
GANACHE FROSTING
3/4 cup thickened cream
200g dark chocolate, chopped
200g blueberries, to decorate
200g raspberries, to decorate
chocolate curls, to decorate
gold leaf, optional

Instructions

1
Preheat oven to 180°C (160°C fan-forced). Grease and line base of two 20cm layer tins with baking paper
2
Melt butter and 180g chopped chocolate in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Set aside to cool slightly
3
Meanwhile, beat the 4 egg yolks and 55g caster sugar with electric beaters until thick and pale. Gradually beat in the cooled chocolate mixture and 1/4 cup Squeezed Blackcurrant fruit cordial, until combined
4
In a separate clean bowl, whisk the 6 egg whites to soft peaks, then gradually add 165g caster sugar and whisk until stiff and glossy. Fold one-third of the meringue into the chocolate mixture to loosen, then gradually fold in remaining meringue
5
Sift over flour, add desiccated coconut and 1/2 teaspoon salt, then fold in. Evenly divide the batter between the two baking tins and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan until cooled completely
6
Carefully remove cakes from their tins and place one layer on a cake plate or cake stand. With the remaining blackcurrant fruit syrup, brush 1/3 over the top of the first cake layer, then top with remaining cake layer. Gently brush on the remaining syrup to the top and sides of the cake
7
To make the ganache frosting, warm the cream and chocolate in a small saucepan over low heat. Stir until chocolate has completely melted and mixture is smooth. Refrigerate for 1/2 hr, stirring occasionally for even cooling, until mixture is consistency of thickened cream. Hand whisk the cooled mixture until thicker and spreadable. Be careful not to whisk it too stiff.
8
Cover the cake in the ganache frosting and decorated with blueberries, raspberries, chocolate curls and gold leaf

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