Gluten-free chocolate and coconut torte

    Ingredients
    Nutrition

Equipment

    Electric mixer and a 22cm springform pan

Ingredients

    50g raw cacao powder
    1/2 cup boiling water
    1 cup caster sugar
    150g coconut oil, melted, cooled
    3 eggs, at room temperature
    150g macadamia meal
    1/2 teaspoon bicarbonate soda
    Pinch salt

Coconut layer

    1 1/2 cups icing sugar, sifted
    1 1/3 cups desiccated coconut
    2 egg whites, lightly beaten

Chocolate glaze

    150g dark eating chocolate
    30g coconut oil



    Method
    Notes

    Step 1

    Preheat oven to 170C or 150C fan-force. Grease and line base and sides of a 22cm springform pan with baking paper.
    Step 2

    Combine cacao and boiling water in a small bowl. Cool slightly.
    Step 3

    Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.
    Step 4

    Combine macadamia meal, bicarbonate and salt in a bowl.
    Step 5

    With motor on low speed, beat cacao mixture through egg mixture. Add almond mixture and stir until combined. Spoon batter into prepared pan and bake for 40-45 minutes or until a crust has formed but the cake is still slightly wobbly in the centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan.
    Step 6

    Make coconut layer: Stir sugar, coconut, eggs until combined. Spread over chocolate cake.
    Step 7

    Make glaze: Melt chocolate and coconut oil in a heatproof bowl over a saucepan of boiling water (make sure base doesn’t touch the water). Stir until smooth. Remove from heat and stand to cool slightly.
    Step 8

    Place cake on a wire rack over a sheet of baking paper underneath. Pour chocolate glaze over cake. Using a spatula, spread over top and sides, letting excess drip off onto paper (see Note). Chill cake until glaze sets.