Chocolate & Coconut Torte
This indulging chocolate dessert is perfect for a celebratory occasion or a delectable treat to share with family and friends
- 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
- ½ tsp salt
- ½ cup Barker’s Squeezed NZ Blackcurrant fruit syrup
- 3/4 cup thickened cream
- 200g dark chocolate, chopped
- 200g blueberries, to decorate
- 200g raspberries, to decorate
- Chocolate curls, to decorate
- Gold leaf, optional
- Preheat oven to 180°C (160°C fan-forced). Grease and line base of two 20cm layer tins with baking paper.
- 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.
- 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 NZ Blackcurrant fruit syrup, until combined.
- 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, and then gradually fold in remaining meringue.
- Sift over flour, add desiccated coconut and 1/2 teaspoon salt, and 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.
- 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.
- Cover the cake in the ganache frosting and decorated with blueberries, raspberries, chocolate curls and gold leaf.
For more inspirational Barker's recipes go to their website.
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