Coconut Almond Torte with Chocolate Chips by Ghirardelli
Yield: 10 -12 Servings
1 1/3 C Ghirardelli Mini Semi-Sweet Chocolate Chips (or chop up 3 bars of the Intense Dark 60%)
1 1/4 C Whole almonds
1 1/2 C Unsweetened shredded coconut
1/2 t Salt
3/4 C Sugar
8 Large egg whites
1 t Vanilla
1/4 t Cream of tartar
1 C Heavy whipping cream
2 t Sugar, or more to taste
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch spring form pan. In a food processor, pulse the almonds, salt, and 1/4 C of the sugar to the consistency of crumbs. Set aside. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in the remaining 1/2 C sugar until eggs whites are stiff but not dry. Transfer to a large bowl. Fold in the almond mixture.
Set aside 1/4 C of the chocolate chips to sprinkle on top of the torte. Fold the remaining chocolate chips and the coconut into the batter. Scrape the batter into the prepared pan and spread it evenly. Sprinkle with the reserved chocolate chips. Bake 25 to 30 minutes, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan. Cool on a rack. To serve, whip cream with vanilla and sugar. Remove the sides of the pan and transfer the cake to a serving platter. Serve torte slices with whipped cream and ripe berries, if desired. VisitGhirardelli for more ways to enjoy chocolate.
Coconut Almond Torte With Chocolate Chips
Coconut Almond Torte With Chocolate Chips taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
- Coconut Almond Torte with Chocolate Chips by Ghirardelli
Yield: 10 -12 Servings
1 1/3 C Ghirardelli Mini Semi-Sweet Chocolate Chips (or chop up 3 bars of the Intense Dark 60%)
1 1/4 C Whole almonds
1 1/2 C Unsweetened shredded coconut
1/2 t Salt
3/4 C Sugar
8 Large egg whites
1 t Vanilla
1/4 t Cream of tartar
1 C Heavy whipping cream
2 t Sugar, or more to taste
Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch spring form pan. In a food processor, pulse the almonds, salt, and 1/4 C of the sugar to the consistency of crumbs. Set aside. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in the remaining 1/2 C sugar until eggs whites are stiff but not dry. Transfer to a large bowl. Fold in the almond mixture.
Set aside 1/4 C of the chocolate chips to sprinkle on top of the torte. Fold the remaining chocolate chips and the coconut into the batter. Scrape the batter into the prepared pan and spread it evenly. Sprinkle with the reserved chocolate chips. Bake 25 to 30 minutes, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan. Cool on a rack. To serve, whip cream with vanilla and sugar. Remove the sides of the pan and transfer the cake to a serving platter. Serve torte slices with whipped cream and ripe berries, if desired. VisitGhirardelli for more ways to enjoy chocolate.
