Chocolate, coconut and raspberry torte

There’s a lot of buzz about coconut oil and its health benefits, from claims it can replace every product in your toiletries’ cabinet to how we should be using it instead of any other vegetable oil or butter in the kitchen. But while I haven’t swapped my toothpaste and moisturiser for coconut oil yet, I have to admit it’s a brilliant ingredient in baking. Coconut oil brings lightness to cakes and muffins and also gives them a subtle yet fragrant coconut flavour. This chocolate torte is so much lighter than its butter counterpart, with an almost marshmallow like texture and the most, but the coconut and dark chocolate form a perfect alchemy when baked. The raspberry jam gives the torte a little bit of tanginess. This really is a piece of heaven on a plate.


100g Green & Blacks 70% dark chocolate
100g coconut oil
100g golden caster sugar
2 free-range eggs
50g ground almonds
2 tbsp raspberry jam

1. Preheat the oven to 180C/350F and line a 20cm (8inch) round baking tin. Break up the chocolate into small pieces and place in sauce pan with the coconut oil, at low heat and stirring regularly. Remove from the heat and allow to cool.
2. In the meantime, whisk the eggs and sugar until foamy. Add the chocolate and coconut mix and whisk at low speed for 1 minute, until well combined. Fold in the ground almonds and raspberry jam, gently, to retain as much air as possible.
3. Pour the mixture into the lined cake tin and bake in the oven for 15 minutes. Remove and allow to cool for about 15-20 minutes before serving.

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