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Almond Chocolate Coconut Torte

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This image courtesy of Mark T. Shapiro

This thin, fudgy cake is better than good. Its coconut and almond interior is enrobed in a creamy chocolate glaze. This is a great dessert to serve for company.

NotesTo make almond meal: Finely grind about 2/3 cup (150 mL) unsalted whole blanched or unblanched almonds (raw or toasted) in a food processor with a metal blade until finely ground. Do not overprocess or you will wind up with almond butter.

The glazed cake keeps well for several days in the refrigerator.


Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationkosher, peanut free, soy free, vegetarian

Equipmentmicrowave, springform pan


Taste and Texturebuttery, chocolatey, creamy, nutty, rich, sweet

Type of Dishchocolate cake


  • 7 oz (210 g) semisweet chocolate, chopped
  • 1 cup (250 mL) unsalted butter
  • 2/3 cup (150 mL) packed light brown sugar
  • 4 eggs
  • ½ cup (125 mL) almond meal or finely ground almonds (see Tip)
  • ¼ cup (50 mL) all-purpose flour
  • 1/3 cup (75 mL) sweetened flaked coconut
  • ¼ tsp (1 mL) salt
  • 1 tsp (5 mL) vanilla
  • ½ tsp (2 mL) almond extract
  • 5 oz (150 g) semisweet chocolate, chopped
  • ½ cup (125 mL) whipping (35%) cream
  • 9-inch (23 cm) springform pan, bottom and sides greased, then bottom lined with parchment paper


  1. Preheat oven to 325°F (160°C).

  2. Cake: In a large microwave-safe bowl, combine chocolate and butter. Microwave, uncovered, on Medium (50%) for 1 to 2 minutes, stirring every 30 seconds, or until chocolate and butter are soft and almost melted. Stir until melted and smooth. Stir in brown sugar until smooth. Let cool slightly. Add eggs, one at a time, whisking well after each addition. Stir in vanilla and almond extract.

  3. In a small bowl, mix together almond meal, flour, coconut and salt. Add to chocolate mixture, stirring until smooth.

  4. Spread batter in prepared pan, smoothing top. Bake in preheated oven for 25 minutes. Top of cake will be puffed (do not overbake). Let cool completely in pan on a rack.

  5. Chocolate Glaze: In a microwave-safe bowl, combine chocolate and cream. Microwave, uncovered, on Medium (50%) for 1 minute, stirring every 30 seconds, or until cream is hot and chocolate is starting to melt. Stir well until chocolate is melted and mixture is thick and smooth. If chocolate is not completely melted, return to microwave for another 10 to 20 seconds or until chocolate is soft and melted. Stir well. If glaze is very thin, let stand for a few minutes to thicken slightly.

  6. Invert cake onto a platter and remove parchment paper. Pour glaze over top and evenly spread with a spatula, letting glaze drip down the sides. Refrigerate until glaze is firm. Cut into wedges and serve.

  7. Variation: Top batter with ½ cup (125 mL) chopped chocolate or chocolate chips before baking.

2006 Julie Hasson


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