I like you guys. I look at my top posts and they are mostly chocolate. Lets be friends. As a friend, I must confess to you – it has dawned on me that I fail miserably at this 80/20 thing. Thus another chocolate recipe…resulting from the abundance of egg whites in my fridge. Which resulted from the excessive creation of ice cream. It’s just a really bad cycle I have going on.
But I figure (and hope) that everyone has better self control than me so I can share the recipe without negatively influencing your good habits.
This torte is nice and light – a good way to end a meal or to have when people are over for afternoon tea. It’s so simple and easy to make, yet can look impressive when you slab on some chocolate ganache and toasted coconut + nuts.
I use Natvia to sweeten the torte instead of refined sugar, but you can use whatever granulated sweetener you have in the cupboard. You could use a different granulated Stevia (there are many out there) but just suit it to taste, as the sweetness may vary.
CHOCOLATE TORTE (GLUTEN + DAIRY FREE)
– 4 egg whites
– 3 tablespoons Natvia (or other granulated Stevia)
– 1 tablespoon rice malt syrup or honey
– 1 teaspoon vanilla extract
– 1 tablespoon cornflour
– 2 tablespoons cocoa powder
– 2/3 cup almond or hazelnut meal
– 1/4 teaspoon salt
– 1/3 cup coconut flakes or shredded coconut
– small handful of almonds or hazelnuts, chopped
– whipped coconut cream, to serve
– 60 grams dairy free 70% or 85% cocoa dark chocolate, finely chopped
– 4 tablespoons coconut milk
Preheat oven to 160 C (350 F) and line the bottom of a spring form pan with on-stick baking paper. My mum does it this way – lays a piece on the bottom part of the pan and snaps the circle on top.
In a medium bowl, whip egg whites with electric beaters (or a whisk, if you are looking for an arm workout) until soft peaks form.
Beat in the Natvia (or other granulated stevia blend), one teaspoon at a time, beating well after each addition. Beat in rice malt syrup and vanilla extract.
Lightly beat in cornflour, cocoa powder, salt until just combined.
Fold almond meal into meringue mixture.
Spread mixture evenly into spring form pan.
Bake for 25-30 minutes, until lightly browned. Cool before running a knife around the torte and carefully removing the outer part.
Preheat oven to 200 C (390 F) and line a baking tray with non-stick baking paper. Spread the coconut flakes and chopped nuts evenly over the tray. Bake for 5-10 minutes in the oven until lightly toasted. Cool.
For the chocolate ganache, combine chocolate and coconut milk in a small saucepan and stir over a medium heat, until chocolate is melted and the mixture is smooth. If you are using 85% cocoa chocolate, feel free to add a little rice malt syrup for sweetness.
Place in the fridge for 15 minutes so it thickens up enough to spread over the torte.
Top torte with the toasted coconut and nuts. Serve immediately with whipped coconut cream.