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Coconut Nougat Torte

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Ingredients

Ingredients for 1 Torte (10in (26 cm) diameter)

For the Coconut Mousse

  • 3.5 oz 100 g White couverture chocolate
  • 10 oz 280 g Coconut purée
  • 4 Sheets gelatin
  • 1¼ cups 300 ml Whipped cream
  • ¼ cups 6 cl Coconut liqueur

For the Chocolate Mousse

  • 2 Egg yolks
  • 4 Eggs
  • ¼ cup 30 g Confectioner’s sugar
  • 7 oz 200 g Dark couverture chocolate
  • 7 oz 200 g Milk couverture chocolate
  • 4 Sheets gelatin
  • ⅓ cup 8 cl Coconut liqueur
  • 3 cups 700 ml Whipped cream

Instructions

  • Bake a torte base according to the sachertorte batter recipe and let cool.
  • For the coconut mousse, melt the chocolate.
  • Add cold water to the gelatin.
  • Warm the coconut liqueur and dissolve the gelatin in it.
  • Mix together the coconut purée, chocolate, and coconut liqueur.
  • Carefully fold in the whipped cream.
  • Place a smaller torte ring (7in (18 cm) diameter) on a baking sheet lined with foil, fill with coconut mousse, cover, and freeze.
  • For the chocolate mousse, melt the chocolate together in a double boiler.
  • Beat the egg yolks and eggs with confectioner’s sugar in a double boiler until creamy.
  • Add water to the gelatin, remove excess, and dissolve the gelatin in warmed coconut liqueur.
  • Mix the coconut liqueur and beaten eggs in the chocolate.
  • Carefully fold in the whipped cream.
  • Place the torte base in a torte ring and saturate with a bit of coconut liqueur.
  • Set the frozen coconut mousse in the middle.
  • Fill the empty space with chocolate mousse (preferably with a piping bag) and spread the rest of the mousse on top.
  • Freeze the torte again to make glazing easier.
  • Glaze the top with ganache glaze.
  • Remove from the torte ring and press coconut flakes on the sides.
  • Let thaw before serving
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Course Tarts
Cuisine Austria