Chocolate Coconut Cream Torte

Products Used

Ingredients

Crust

Chocolate layer

Coconut Cream Filling

  • 2 large egg yolks
  • 1 large egg
  • 3 tablespoons + 1 teaspoon cornstarch
  • 1 can (14 oz) coconut milk, unsweetened and not low fat
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 2/3 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups coconut flakes
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract

Chocolate Whipping Cream

Directions

  1. Melt butter and brush a thin coat on bottom and sides of an 8 or 9-inch springform pan.
  2. Pour remaining melted butter into crushed graham crackers along with sugar.
  3. Press onto bottom of buttered pan. Press onto sides about 1 inch below top edge. Set aside.
  4. For chocolate layer, if chocolate is in bar form, cut into chip-size pieces. Bring to a boil whipping cream and sugar. Remove from heat and whisk in chocolate.
  5. Pour into graham cracker prepared pan and place in refrigerator or freezer.
  6. For coconut cream, whisk together egg yolks, egg, and cornstarch in a small bowl. Set aside.
  7. In a saucepan large enough to hold all ingredients, bring coconut milk, milk, whipping cream, sugar, and salt to a boil.
  8. Once boiling pour about a half cup of hot mixture into egg yolk mixture. Whisk smooth. Pour egg yolk mixture into saucepan and whisk to a boil.
  9. Once mixture boils, it will thicken and have consistency of sour cream. Remove from heat.
  10. Stir in coconut, butter, and vanilla extract. Cover pan with plastic food wrap and set aside for about 20 minutes.
  11. Cream will now have sufficiently cooled to be poured onto chocolate layer. Before proceeding ensure that chocolate layer feels slightly firm when pressed with a finger.
  12. Spread evenly onto chocolate. Cover with plastic food wrap and place in refrigerator.
  13. For chocolate whipping cream bring 1/2 cup of cream and sugar to a boil. Remove from heat. Add chocolate and whisk until smooth.
  14. Pour into a bowl that is large enough to hold all cream and large enough for mixture to be whipped (it will gain about 60% in volume when whipped). Pour in remaining 1 cup of cream.
  15. At this point, this chocolate cream is too warm to be whipped (and coconut filling is still too warm). Place covered in refrigerator or briefly in freezer until it reaches about 38°F (refrigerator temperature)
  16. To release torte from pan, heat sides of pan using high heat setting of hair dryer. Once pan feels lukewarm-warm, unclamp fastener.
  17. For toasted coconut (toasting is optional) scatter coconut on cookie sheet and place in a 350°F oven. Toss every 2 minutes. Do not walk away from oven as coconut goes from almost golden to burnt very quickly.   
  18. When chocolate cream has cooled, whip to firm peaks and pipe rosettes on surface of torte.
  19. Sprinkle with coconut.
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