Coconut Chocolate Pecan Torte

Original recipe is from Alice Medrich’s cookbook Gluten-free Flavor Flours.   I updated her recipe with my notes.

One of my friends, from my quilt group prepared this cake for one of our birthday celebrations.  Since then it has become the most frequently requested cake, as several of our members are eating a gluten-free diet.  However, this cake was loved by all of our members across the board irregardless of dietary preferences.

Alice recommends for the best flavor and texture, bake the torte at least a day ahead of serving.   I don’t recall whether I managed to managed to do that when I have made it.  Alice recommended strawberries to accompany this dessert.  We have an abundance of all types of berries in our Northern California coastal community so near to Watsonville and would use whatever suited our fancy on any given occasion.

Serves 10 to 12  

• 1⅔ cups (170 grams) pecan halves, toasted and cooled
• 1⅓ cups (115 grams) unsweetened dried shredded coconut 
• 6 ounces (170 grams) 55% to 72% chocolate, coarsely chopped 
• ¾ cup (150 grams) sugar 
• 1 cup egg whites (7 or 8 large egg whites), at room temperature 
• 1 teaspoon pure vanilla extract 
• ¼ teaspoon cream of tartar 
• ½ teaspoon salt 
• Lightly sweetened whipped cream 
• Sliced fresh berries (optional) 

Equipment: 9-by-3-inch springform pan with removable bottom, a food processor fitted with the steel blade and a stand mixer with whisk attachment.

Position a rack in the lower third of the oven and preheat the oven to 350°F. Grease the springform pan with butter, coconut oil or vegetable oil spray.

Alice recommends combining the pecans, coconut, chocolate and ¼ cup (50 grams) of the sugar into a food processor, then pulsing until the pecans and chocolate look very finely chopped but not pulverized.  I don’t recall if all these ingredients fit into my food processor bowl.  I may have had chopped these ingredient.   Irregardless of how you do this the cake comes out delicious.  Once you’ve prepared these ingredients, set them aside. 

In the bowl of the stand mixer, combine the egg whites, vanilla, and cream of tartar. Beat with the whisk attachment on medium-high speed until the egg whites are white. Sprinkle the remaining sugar and the salt gradually into the egg whites, beating on high speed until the egg whites are stiff.  Alice recommends transferring the mixture to a much larger bowl for easier folding.   I don’t recall if I needed to do this or not.  The Kitchen Aide bowl that I used is quite large. Pour half of the pecan-coconut mixture over the egg whites. Using a large spatula, fold until the mixtures are partially blended. Pour the rest of the pecan-coconut mixture into the bowl and fold just until blended. Scrape the batter into the prepared pan and spread it evenly. 

Bake for 25 to 30 minutes, or until the surface of the torte is golden brown and springs back when you press it gently with your fingers. Cool on a rack. Slide a slim knife or spatula around the sides of the torte to detach it from the pan and remove the sides of the pan. Slide a knife between the cake and the bottom of the pan to detach it. Use a metal spatula to transfer the cake to a serving plate. Slice and serve plain or cover it with berries and whipped crème as we did in the photo.  

Alice shares that the torte keeps, wrapped or set under a cake dome, for several days at room temperature. This cake never lasts that long whenever I have made it.  Members of our quilt group are always eager to take an extra piece of the cake home to their husbands, if we haven’t indulged in a second piece of cake ourselves.