White Chocolate Coconut Torta Caprese

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White Chocolate Coconut Torta Caprese

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Ingredients

Cake

100 g Butter, (room temp)
50 g Coconut butter
250 g white chocolate, (broken into pieces)
250 g almonds
150 g Coconut sugar
6 eggs
1 tablespoon baking powder
50 g desicated coconut
20 g coconut essence
30 g coconut liquer

Chocolate Ganache

100 g dark chocolate, (broken into pieces)
80 g Pouring Cream
Shredded coconut, (optional, for decoration)
bounty chocolate bars, (optional, for decoration)

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6

1h 20min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Cake Dessert Gluten free

Recipe's preparation

Cake

Prehat oven to 180c, prepare a springform cake tin and set aside

Place white chocolate into mixing bowl and grate 10 sec/speed 9. Transfer to a bowl and set aside.

Place almonds and desicated into mixing bowl and chop 6 sec/speed 6. Transfer into the bowl with chocolate and set aside.

Place coconut sugar, butter, coconut butter, eggs, baking powder, coconut essence and liquer into mixing bowl and mix for 20 sec/speed 7.

Add reserved chocolate, almond and coconut mixture and combine 30 sec/speed 6.

Pour mixure into prepared tin and bake for 1 hour or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool for 30 mins in the tin, then transfer to a wire rack to cool completely.

Ganache

Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.

Add pouring cream and melt for 2-3min/50c/speed3

Place cooled cake onto serving plate, spread ganache over top of cake, allowing to run over the sides. Garnish with shredded coconut and bounty chocolate bars.

Accessories you need

Spatula TM5/TM6
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Tip

Recipe adapted from the Torta Caprese recipe in the Basic Cookbook.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.