Signature Desserts

Read our interview with Chef Cathy Maguire.

Chocolate Almond Macaroon Torte
Wheat and Gluten Free

Serves 8 people
Preparation time: 15 minutes
Cooking time: 50-60 minutes

Use a 6-inch round cake tin (or a different shape the  equivalent size to 8 servings)

Ingredients
4 egg whites
6 oz castor sugar
16 oz shredded coconut
1 cup fresh cream
10 oz chocolate, dark or milk
1 egg plus 4 egg yolks
4 oz ground almonds
1 oz flaked or whole almonds.
2 tbsp. Frangelico or other liquor (optional)

In a mixing bowl, use your hands to mix the egg whites sugar and coconut. Pat into the greased tin, so it’s nicely compact and even.

Bake for about 15 minutes in a medium oven, gas mark 3-4 or 160 degrees c until the coconut is golden.

Meanwhile, boil the cream. Gently stir in the chocolate and liquor.

Beat the egg and 4 yolks. Then add to choc and cream. Beat till smooth and glossy.

Fold in the ground almond. Pour over the coconut base. Sprinkle with the whole or flaked almond.

Bake for a further 35-45 minutes. There should only be a slight wobble after 35 minutes. However, if there is more than a slight wobble, bake an extra 10 minutes. If the top is too brown, cover with tin foil for the extra ten minutes. Please note, the wobble will reduce when cooled.

Serve with fresh whipped cream.