Torta noce di cocco

Torta noce di cocco

Gluten-free

By
From
How to Cook Cakes
Serves
6-8
Photographer
Peter Cassidy

This recipe happens to be gluten- and dairy-free, and uses coconut oil, which is being used more and more in home baking for its subtle coconut flavour as much as for its associated health benefits. Coconut oil should be kept in a cool, dark place but not the fridge. It is solid when cool, and needs to be brought to warm room temperature before using. This cake is delicious served with crème fraîche, or dairy-free ice cream. You will need a 23cm round springform cake tin.

Ingredients

Quantity Ingredient
oil, to grease
100g good quality dark chocolate, 70% cocoa solids
6 large eggs, at room temperature
125g raw organic coconut oil
250g caster sugar
1 teaspoon vanilla extract
good quality cocoa powder, to dust

Method

  1. Heat the oven to 170°C. Lightly oil the cake tin, line the base with a disc of greaseproof and lightly oil the disc.
  2. Cut the chocolate into small pieces and put in a heatproof bowl. Set the bowl over a saucepan of just-boiled water, ensuring the bowl is not touching the water. Give the chocolate an occasional stir to encourage it to melt. Once melted, remove the bowl from the pan.
  3. Separate the eggs, putting the yolks in a medium bowl and the whites in a large bowl. Add the coconut oil, sugar and vanilla to the yolks and stir well, then mix in the melted chocolate.
  4. Using a hand-held electric whisk, whisk the egg whites to medium peaks, then fold them carefully into the cake mixture, using a large metal spoon or a spatula.
  5. Pour the mixture into the prepared cake tin and bake for 1 hour, checking after 45 minutes by inserting a skewer into the centre. If the centre is very liquid, leave for the full hour.
  6. Remove from the oven and carefully release the edge of the cake from the tin, using a sharp, thin-bladed knife. Leave to cool in the tin.
  7. Just before serving, carefully remove the cake from the tin and remove the lining paper. Sift some cocoa powder over the surface of the cake.
Tags:
cakes
baking
Leiths
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