Lindt's Strawberry Coconut Torte
Every now-and-then, I find a recipe that I absolutely have to share and Lindt's Strawberry Coconut Torte is one of those recipes. This is a perfect dessert for a perfect occasion such as Mother's Day!! Coconut, cream and chocolate...I would bear child-birth all over again if that's what it took to have one of these cakes made for me.
- 4 eggs
- 1 cup confectioner's sugar
- 2/3 cup flour
- 2 tablespoons cocoa powder
- 1.75oz Lindt Excellence 70% Cocoa Bar, melted
- 3 1/2 tablespoons (50g) butter, melted
- 1/4 cup sugar
- 1 teaspoon rum extract
- 1.1lb strawberries, washed and cleaned
- 1 1/4 envelopes of granulated gelatin
- 1 cup + 4 tablespoons unsweetened coconut milk
- 3 egg whites
- 1/3 cup sugar
- 1/2 cup heavy cream
- 1 tablespoonbutter
- 3.5oz Lindt Excellence 70% Cocoa Bar
- 1/4 cup sugar
- 1 tablespoon Créme fraéche or sour cream
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Grease and line an 8" or 9" springform pan.
Separate the eggs.
In a mixer, combine the egg yolks and powdered sugar and whip until creamy. Sift the flour and cocoa together and slowly add to the yolk mixture. Fold in the melted butter and melted chocolate. In a clean bowl, whip the egg whites until stiff. Fold 1/3 of the whipped egg whites into the batter. Fold in the remaining egg whites. Pour the batter into the prepared springform pan and bake approximately 25-30 minutes. Remove from springform pan and cool completely.
In a saucepan, combine the sugar with 3 tablespoons of water and bring to a boil. Remove from heat and stir in the rum extract. Cut the cooled cake in half horizontally. Spoon or brush the rum syrup equally onto both halves of the cake.
Place ½ of the cake into the clean springform pan.
Cut half of the clean strawberries in half and place along the edge of the spring form pan with the cut side facing out. Next arrange the whole strawberries close together on the cake bottom. Set aside any remaining strawberries to decorate the cake.
Place 4 tablespoons of the coconut milk in a heatproof bowl. Sprinkle the granulated gelatin over the coconut milk and do not stir.
After 5 minutes, melt the gelatin over simmering water, stir occasionally until completely dissolved. Warm the remaining coconut milk in a saucepan, remove from heat and stir in the gelatin. Cool. Whip the egg whites until stiff, slowly add the sugar.
Fold the egg whites into the cooled coconut milk. Pour the coconut créme over the strawberries in the springform pan. Place the second half of the cake on top and lightly press down. Place in the refrigerator for minimum of 1 hour.
Bring the heavy cream to a boil, remove from heat and stir in the butter and chocolate and let the mixture cool down.
Combine the sugar with 3 tablespoons of water and bring to a boil. Remove from heat and stir in the créme fraiche. Stir the syrup into the chocolate and pour evenly over the torte. Return to the refrigerator and cool for minimum 2 hours
Release the springform and carefully remove. Transfer the torte to a serving plate or cake stand. Garnish with strawberries or coconut flakes.