Ghirardelli Coconut Almond Torte with Chocolate Chips

By JanetLynn198

Ingredients

• 1 1/4 cups whole almonds
• 1 1/2 cups unsweetened shredded coconut
• 8 oz Ghirardelli Mini Chips
• 1/2 tsp salt
• 3/4 cup sugar
• 8 large egg whites
• 1 tsp vanilla
• 1/4 tsp cream of tartar
• 1 cup heavy whipping cream
• 1 tsp vanilla
• 2 tsp sugar, or more to taste

Details

Servings 10
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

1. Position a rack in the lower third of the oven. Preheat the oven to 350F. Grease the bottom and sides of a 9" spring form pan. In a food processor, pulse the almonds, salt, and 1/4 cup of the sugar to the consistency of crumbs. Set aside.

2. Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape. Gradually beat in the remaining 1/2 cup sugar until eggs whites are stiff but not dry. Transfer to a large bowl. Fold in the almond mixture.

3. Set aside 1/4 cup of the chocolate chips to sprinkle on top of the torte. Fold the remaining chocolate chips and the coconut into the batter. Scrape the batter into the prepared pan and spread it evenly. Sprinkle with the reserved chocolate chips. Bake 25-30 mins, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan. Cool on a rack.

4. To serve, whip cream with vanilla and sugar. Remove the sides of the pan and transfer the cake to a serving platter.