Description
Indulgent cherry-coconut chocolate torte offers a symphony of rich flavors dancing across Mediterranean-inspired dessert landscapes. Dark chocolate layers embrace sweet cherries and delicate coconut, promising pure bliss with each luxurious bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups (300 grams) cherries, pitted
- 1 cup (120 grams) all-purpose flour
- 1 cup (100 grams) shredded coconut
- 4 ounces (115 grams) dark or semi-sweet chocolate, chopped
Wet Ingredients:
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (120 milliliters) buttermilk
- 1/2 cup (120 milliliters) hot coffee or hot water
- 1/2 cup (120 milliliters) heavy cream
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
Dry and Flavoring Ingredients:
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (70 grams) sugar
- 1/2 cup (50 grams) unsweetened cocoa powder
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Craft the Chocolate Base: Ignite the oven to 350F (175C). Generously coat an 8-inch cake pan with butter and line with parchment paper. Sift together the dry elements – flour, cocoa, leavening agents, and salt in one vessel. In a separate bowl, amalgamate melted butter, granulated sweetener, eggs, and aromatic vanilla until silky smooth.
- Incorporate Liquid Components: Gently fold in buttermilk and previously sifted dry mixture, stirring minimally to prevent over-mixing. Stream in hot coffee, blending until uniform consistency emerges. Transfer batter into prepared pan, ensuring even distribution.
- Bake and Cool Cake Foundation: Slide pan into preheated oven, allowing cake to transform for 25-30 minutes. Test doneness by inserting a slender wooden pick – it should emerge pristine. Remove and permit complete cooling on wire rack.
- Construct Cherry Compote: In a simmering saucepan, marry cherries with sugar, cornstarch, and citrus essence. Cook over medium flame, stirring constantly until mixture thickens and becomes luxuriously glossy (approximately 5-7 minutes). Set aside to cool completely.
- Prepare Coconut Cream Layer: Blend shredded coconut with rich cream, delicate sugar, and vanilla extract. Mix thoroughly, creating a luscious, fragrant mixture.
- Craft Decadent Chocolate Ganache: Warm heavy cream until steaming but not boiling. Pour over finely chopped chocolate, allowing brief resting period. Whisk until achieving a glossy, smooth consistency.
- Torte Assembly: Carefully bisect cooled cake horizontally. Lavish bottom layer with cherry compote, followed by coconut cream layer. Crown with second cake layer, then cascade chocolate ganache over entire creation.
- Final Refinement: Refrigerate torte for minimum one hour, allowing flavors to meld and texture to set. Optional: Garnish with additional cherries and coconut shavings before serving chilled or at ambient temperature.
Notes
- Toast coconut flakes before adding to enhance their nutty, rich flavor and create a more complex taste profile.
- Swap fresh cherries with frozen or canned if seasonal fresh cherries are unavailable, ensuring to drain excess liquid.
- Use dark cocoa powder for a deeper, more intense chocolate experience that complements the sweet cherry and coconut layers.
- Create a gluten-free version by substituting regular flour with almond or gluten-free flour blend, maintaining the cake’s delicate texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 342 kcal
- Sugar: 31 g
- Sodium: 145 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg