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Gluten-free chocolate and coconut torte
Gluten-free chocolate and coconut torte
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Prep Time:
120 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
Indulgent gluten-free chocolate torte cake with coconut topping and dark chocolate glaze - perfect for chocolate Bounty bar fans!
Ingredients:
  • 50g raw cacao powder
  • 125.00 gm boiling water
  • 215.00 gm caster sugar
  • 150g coconut oil, melted, cooled
  • 3 eggs, at room temperature
  • 150g macadamia meal
  • 1.25 gm bicarbonate soda
  • Pinch salt
  • 225.00 gm icing sugar, sifted
  • 113.05 gm desiccated coconut
  • 2 egg whites, lightly beaten
  • 150g dark eating chocolate
  • 30g coconut oil
Instructions:
  • Preheat oven to 170C or 150C fan-forced. Grease and line a 22cm springform pan with baking paper.
  • Mix the cacao with boiling water in a small bowl and let it cool for a bit before using.
  • In a mixing bowl, combine sugar, coconut oil, and eggs. Use an electric mixer with the paddle attachment to beat the mixture for 3 minutes, or until smooth and thickened.
  • Mix together macadamia meal, bicarbonate of soda, and salt in a bowl.
  • While the mixer is running on low, gradually incorporate the cacao mixture into the egg mixture. Fold in the almond mixture until fully combined. Transfer the batter into the prepared pan and bake for 40-45 minutes, or until a crust has developed while the center remains slightly wobbly. Allow the cake to rest on a wire rack for 10 minutes before removing the pan sides and letting it cool completely. Finally, carefully remove the base of the pan.
  • Prepare the coconut layer by mixing sugar, coconut, and eggs together until well combined, then evenly spread over the chocolate cake.
  • Prepare the glaze by melting the chocolate and coconut oil together in a heatproof bowl placed over a saucepan of boiling water, ensuring the bottom of the bowl does not touch the water. Stir the mixture until smooth, then remove from the heat and let it cool slightly.
  • Place the cake on a wire rack with baking paper underneath. Drizzle chocolate glaze over the cake and spread it using a spatula, allowing the excess to drip onto the paper. Refrigerate the cake until the glaze sets.

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