Chocolate, Coconut and Raspberry Torte

Name: Chocolate, Coconut and Raspberry Torte
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Makes 8 adult portions
Ingredients: 6 ounces dark chocolate, 70% cocoa solids, broken into small pieces; confectioners’ sugar, for dusting; 1 cup raspberries; 1¾ cups shredded coconut, plus extra for sprinkling; 6 eggs, separated; ¾ cup sugar; ¾ cup butter, plus extra for greasing

Preparation info

Makes
8
adult portions

Difficulty
Easy
Ready in
55 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Try this light, yet rich, flourless cake if you have to cater for someone who doesn’t eat gluten, although you don’t have to save it for them, because the whole family will love it. This recipe makes a large cake so there’s plenty for leftovers to enjoy through the week.

Ingredients

¾ cup butter, plus extra for greasing
6 ounces dark chocolate, 70% cocoa solids, broken into small pieces

Method

Heat the oven to 350°F. Grease a 9-inch cake pan with butter and line the bottom with parchment paper.
Put the chocolate in a large, heatproof bowl. Rest the bow

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