I came up with the idea for this Chocolate Macaroon Torte for an upcoming birthday celebration. The birthday girl loved chocolate but didn’t necessarily want a cake so I fished around among all the delicious chocolate desserts I’d ever had for one that would be perfect as is, or could be adapted for the occasion.
I thought of making a simple chocolate tart, but with a coconut crust. This seemed like a great idea, except that there would be nearly 20 people to serve and I wanted the dish to have more oomph and heft for a crowd, something more substantial.
By doubling the quantity of the chocolate filling in a traditional tart over an extra-thick coconut macaroon crust, I was able to give the tart some elevation AND interest — sort of like a gigantic, inverted Mounds candy bar. The result was appreciated by the guests and the (adult) birthday girl, who got her chocolate yearning thoroughly satisfied. This dessert is seriously decadent and rich, like a really big chocolate truffle you can share.
Coconut Macaroon Crust
2 c unsweetened coconut, either finely grated or wide strips
6 egg whites
1/2 c coconut sugar
- Preheat the oven to 400 degrees.
- Line a springform pan with a layer of parchment paper to cover the bottom of the pan. A second strip of parchment paper cut in a strip to fit along the vertical sides of the pan is optional. (Whether you use parchment on the sides of the pan or not, smear butter along the inside of the pan. This will help the tarte to ease out of the pan when it’s baked, and will also help the strip of parchment stay put on the vertical sides.)
- Mix all ingredients together well, and press into the bottom of the prepared springform pan.
- Bake for 20-30 minutes, or until crust becomes golden brown and firm.
- Set on a wire rack and cool completely. Set aside.
2 c heavy cream
6 egg yolks
16 oz dark chocolate chips (bittersweet)
1 T vanilla extract (or powder)
- Preheat oven to 325.
- Put the heavy cream and egg yolks in a heavy, deep saucepan and whisk to combine.
- Heat on medium-low, whisking constantly, until mixture thickens.
- Remove saucepan from heat and dump all the chocolate chips into the pan. They should be completely covered by the thickened cream. Put a lid on the pan and let it sit for about 10 minutes, until the chocolate has completely melted.
- Whisk the mixture thoroughly. The chocolate will combine with the thickened cream to create a fairly thick batter. When the batter is completely smooth and uniform, add the vanilla and stir well.
- Scrape the chocolate mixture into the springform pan over the top of the coconut crust. (If using the parchment paper to line the sides of the pan, be sure it is in place before pouring the chocolate into the pan.)
- Bake the torte for 30 -40 minutes, until filling is raised and puffy. The center will still be a somewhat jiggly.
- Remove pan to a wire rack to cool completely, then refrigerate until ready to serve.
Getting ready to serve your Chocolate Macaroon Torte:
- An hour or two before serving, bring your torte out of the refrigerator.
- Remove it from the springform pan, carefully running a knife around the outer edges to separate any stuck bits from the pan edges. Place the torte on a serving platter and cover until serving time.
- To serve, use a warm sharp knife and cut into small wedges, being careful to cut completely through the crust. Sometimes soaking the knife in a glass of hot water between slicing is helpful. The torte will be quite solid, so you’ll probably need to use a sharp sturdy knife.
- Serve wedges as is, or with a dollop of freshly whipped cream and a mint sprig.