Aloha Sunrise Mocha Torte

Allergens

Eggs, Nuts

Ingredients

• 6 oz bittersweet chocolate, finely chopped 1/2 cup unsalted butter, cubed 1/4 cup strong brewed coffee 1/3 cup granulated sugar 3 large eggs, separated 1/2 tsp vanilla extract 1/4 cup all
• purpose flour 1/2 cup toasted macadamia nuts, roughly chopped 1/2 cup pineapple, finely diced 1/2 cup shredded coconut, toasted

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, gently melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and whisk in coffee.
3. In a separate bowl, cream sugar and egg yolks until pale and thickened. Stir in vanilla extract.
4. Fold the melted chocolate mixture into the yolk mixture until well combined.
5. Sift flour over the batter and gently fold it in until just combined.
6. In another clean bowl, whisk egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
7. Spread 1/3 of the batter into the prepared pan. Layer half of the macadamia nuts and pineapple on top. Spoon another 1/3 of the batter over, spreading evenly. Top with remaining macadamia nuts and pineapple. Finish with the last 1/3 of the batter, smoothing it out.
8. Bake for 40 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
9. Sprinkle toasted coconut over the top of the cooled torte and serve.

Chef’s Insight

For an extra touch of luxury, drizzle the torte with a warm chocolate ganache just before serving.

Notes

This recipe is suitable for a vegetarian diet as it contains no meat products.