Name: Chocolate & Coconut Cream Torte
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 package (12 ounces) vanilla wafers, crushed -; 1/2 cup butter, melted -; 8 ounces dark baking chocolate, chopped -; 1 cup heavy whipping cream -; Filling: -; 1 can (13-1/2 ounces) coconut milk -; 3 cups sweetened shredded coconut -; 1 cup sugar -; 2 tablespoons cornstarch -; 4 tablespoons cold water, divided -; 1 large egg -; 1 large egg yolk -; 2 teaspoons unflavored gelatin -; 1-1/4 cups heavy whipping cream -; 1/2 cup sweetened shredded coconut, toasted -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate & Coconut Cream Torte

1. 1 package (12 ounces) vanilla wafers, crushed -

2. 1/2 cup butter, melted -

3. 8 ounces dark baking chocolate, chopped -

4. 1 cup heavy whipping cream -

5. Filling: -

6. 1 can (13-1/2 ounces) coconut milk -

7. 3 cups sweetened shredded coconut -

8. 1 cup sugar -

9. 2 tablespoons cornstarch -

10. 4 tablespoons cold water, divided -

11. 1 large egg -

12. 1 large egg yolk -

13. 2 teaspoons unflavored gelatin -

14. 1-1/4 cups heavy whipping cream -

15. 1/2 cup sweetened shredded coconut, toasted -

How to cook deliciously - Chocolate & Coconut Cream Torte

1. Stage

In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up side of a greased 9-in. springform pan.

2. Stage

Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour.

3. Stage

In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat.

4. Stage

In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat.

5. Stage

In a microwave-safe bowl, sprinkle gelatin over remaining 2 tablespoons cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes.

6. Stage

In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving.

7. Stage

Remove rim from pan. Top with toasted coconut.