Chocolate and Coconut Torte

    40 minutes

    The ultimate indulgence. This heavenly Chocolate and Coconut Torte will have you lost in sweet treat heaven with the perfect balance of chocolate, coconut and blackcurrant flavours. Top with fresh berries, who can resist!

    2 people made this

    Serves: 10 

    • Torte
    • 150g unsalted butter, softened and chopped
    • 180g dark chocolate, chopped
    • 4 egg yolks
    • 55g caster sugar
    • 1/4 cup Barkers of Geraldine Black Currant Syrup
    • 6 egg whites
    • 165g caster sugar
    • 75g plain flour
    • 60g desiccated coconut
    • 1/2 teaspoon salt
    • Ganache Frosting
    • 3/4 cup thickened cream
    • 200g dark chocolate, chopped
    • To Assemble
    • 1/4 cup Barkers of Geraldine Black Currant Syrup
    • 200g blueberries, to decorate
    • 200g raspberries, to decorate
    • chocolate curls, to decorate
    • gold leaf, optional

    Preparation:40min  ›  Ready in:40min 

    1. Torte: Preheat oven to 180 degrees C. Grease and line base of two 20cm layer tins with baking paper.
    2. Melt butter and 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 Barkers of Geraldine Black Currant Syrup, until combined.
    4. In a separate clean bowl, whisk the 6 eggwhites 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. Sift over flour, and add desiccated coconut and salt, then fold in.
    5. 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 and, until cooled completely.
    6. Ganache Frosting: Warm the cream and chocolate in a small saucepan over low heat. Stir until chocolate has completely melted and mixture is smooth.
    7. Refrigerate for half an hour, 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 until it’s too stiff.
    8. To Assemble: Carefully remove the cakes from their tins and place one layer on a cake plate or cake stand.
    9. With the remaining Barkers of Geraldine Blackcurrant Syrup, brush on 1/3 over the top of the first cake layer, then top with remaining cake layer. Gently brush on the remaining Blackcurrant syrup to the top and sides of the cake.
    10. Cover the cake in the ganache frosting and decorated with blueberries, raspberries, chocolate curls and gold leaf.

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