Coconut-Almond Joy Double Chocolate Torte

This flourless dessert is rich with chocolate, butter, and light cream. It contains toasted almonds and shredded coconut, and is flavored with almond and coconut extracts. A rich chocolate icing is poured over the cooled cake.

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Ingredients:

• For the Cake:
• 1 lb. bittersweet chocolate
• 1 lb. unsalted butter
• 1 Tbsp. almond extract
• 1 Tbsp. imitation coconut extract
• 1 c. half-and-half
• 1 c. granulated sugar
• 6 whole eggs plus 2 egg yolks
• 1/2 c. shredded coconut
• 1/4 c. toasted sliced almonds
• For the Ganache:
• 1/2 c. semisweet chocolate
• 2 Tb. unsalted butter
• 2 Tb. corn syrup
• 1 Tb. heavy cream
• (1/4 c. coconut rum, if desired)

Method

Pre-heat oven to 350 degrees. Over a double boiler heat the chocolate, butter, half and half, sugar and extracts. Whip the eggs and egg yolks in a large bowl together. Slowly add the hot chocolate mixture into the eggs. Stir in the coconut and sliced almonds. Pour into a 12" springform pan that has been coated with nonstick spray. Bake for one hour and fifteen minutes. If using the coconut rum, pour over the torte while it is warm; cool completely. For the Ganache: Heat the chocolate and butter over a double boiler. Whisk in the cream and corn syrup. Pour over the cooled cake and let sit in the refrigerator.

Notes: You can serve with fresh whipped cream and berries, if desired! If you're creative, you can save some of the ganache and pipe rosettes on each piece, garnish with toasted almond slices. It looks and tastes like a million dollars! This cake tastes just like an Almond Joy!

Number of servings: 12 slices

Submitted By: Chef Amy Visco
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