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Cherry-Coconut Chocolate Torte

Cherry-Coconut Chocolate Torte
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The Cherry-Coconut Chocolate Torte is a decadent dessert that harmoniously blends the rich flavors of dark chocolate, the sweetness of cherries, and the subtle texture of coconut. This torte features a coconut-infused crust filled with a luscious chocolate ganache and topped with a vibrant cherry compote, making it a show-stopping finale for any special occasion.

Ingredients

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For the Crust:

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Filling:

  • 6 ounces bittersweet chocolate, chopped
  • 6 tablespoons unsalted butter, cut into pieces
  • 3/4 cup dark brown sugar
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh cherries, pitted and halved

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Fresh cherries, for garnish
  • Toasted coconut flakes, for garnish
  • Chocolate shavings, for garnish

Instructions

  1. Prepare the Crust:

    • Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.
    • In a food processor, combine flour, cocoa powder, shredded coconut, granulated sugar, and salt. Pulse until mixture is finely ground.
    • Add melted butter and vanilla extract; pulse until the mixture forms a cohesive dough.
    • Press the dough evenly into the bottom and sides of the prepared tart pan.
    • Using a fork, prick the bottom of the crust to prevent puffing.
    • Bake for 10 minutes. Remove from oven and set aside.

  2. Prepare the Filling:

    • Reduce oven temperature to 350°F (175°C).
    • In a saucepan over low heat, melt chopped chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
    • In a separate bowl, beat dark brown sugar and eggs until light and fluffy, approximately 2 minutes.
    • Gradually add the melted chocolate mixture to the egg mixture, stirring continuously until well combined.
    • Stir in salt and vanilla extract.
    • Pour the filling into the pre-baked crust. Arrange pitted and halved cherries evenly over the top, gently pressing them into the filling.
    • Bake for 25 minutes, or until the filling is set.
    • Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours to set completely.

  3. Prepare the Topping:

    • In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
    • Spread the whipped cream over the chilled torte.
    • Garnish with fresh cherries, toasted coconut flakes, and chocolate shavings as desired.

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serving Suggestion: For a cleaner cut, use a sharp knife dipped in hot water and wiped dry before slicing the torte.

Nutrition

Find it online: https://www.cookflash.com/cherry-coconut-chocolate-torte/