Torte: Coconut Chocolate Torte
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
3/4 cup flaked coconut
1 cup self-rising flour
4 eggs separated
1 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or margarine melted
3 tablespoons rum
Chocolate Buttercream (below)
Confectioners' sugar Recipe
Preheat oven to 325�F.� Grease and 8-inch springform pan with butter; coat bottom and sides with 1/4 cup coconut. In a medium bowl, combine remaining coconut, and flour. In a large mixing bowl, beat egg whites until soft peaks form.� Gradually beat in � cup sugar until stiff peaks form.
In a medium bowl, combine egg yolks, sugar, vanilla, and butter; beat until thick and lemon-colored.� Fold into egg whites until blended.� Fold in flour.� Spread batter in prepared springform pan.
Bake 55 to 60 minutes or until top is well browned and cake springs back when lightly touched.� Cool in pan on a wire rack.
Remove pan sides.� Cut cake into 3 layers.� Sprinkle each layer with 1 tablespoon rum.� Spread bottom layer with Chocolate Buttercream, place center layer on top; spread with Chocolate Buttercream.� Top with remaining layer.� Dust generously with confectioners' sugar.� Decorate with chocolate curls, if desired.
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CHOCOLATE BUTTER CREAM
1/2 cup butter or margarine, softened
1 egg yolk
1 teaspoon vanilla extract
2 tablespoons rum
2 cups confectioners' sugar
2 1-ounce squares unsweetened chocolate, melted
In a medium bowl, combine butter, egg yolk, vanilla, and rum; beat until smooth and well blended.� Gradually beat in confectioners' sugar.� Add melted chocolate; beat until fluffy.
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