SINGLETON'S QUICK & EASY CHOCOLATE COCONUT CREAM TORTE: Easy make-ahead indulgence; dairy-free option, full size option,

When wresting with all the other elements of Easter dinner, this is an ideal make-ahead 'end-Lent-with-scads-of-chocolate & cream' treat.

Slightly squashed (& slightly blurry!) singleton's Chocolate Coconut Torte;
tasters loved its taste & texture.  'Restaurant quality!' 
(Family option in Tips)

This quick dessert very much a special occasion treat in terms of calories but the ingredients are wallet-friendly and the prep takes just 15 minutes.  

Adapted from a cook new to 67 (Bibi Hitchings writing in Salon magazine), the dessert is an unusual amalgamation of biscuits, nuts, cream and coconut.  Originated in Europe, it's called a torte or torta but whatever the name, it's seriously tasty and luxxuriously textured.  

Tortes are somewhat dense multilayered cakes, usually without flour.  67's version replaced American graham crackers with English digestives and amped up the topping with chopped up truffles.    (Other toppings include jam or fresh fruit.) 

Cost: £1.50'ish (2023)

Feeds: 1-2 (see Tips for family size version)

Ingreds:

21gm/3/4oz chocolate digestive crumbs, finely processed  

18g/3.4oz unsweetened coconut, divided

small handful chopped roasted salted cashews (or nuts of choice)

Pinch salt

1 egg white

50gm/1.7oz granulated sugar   

1/4 teaspoon vanilla extract

1/2 cup dairy or plant whipping cream OR thick plant yoghurt flavoured with good vanilla

1/4 tbsp powdered sugar

1/4 tsp grated lemon zest

other half of coconut

1-2 coarsely chopped Lindt truffles (opt)

Method:

1. Preheat oven/set air fryer to 160°C/325° F
2. Line base & sides of a 5in/13cm pan with greaseproof paper (see tips)
3. Mix cookie crumbs, nuts & half of the coconut; set aside.
4. Run the cut side of a lemon lightly around the bottom of sides of the bowl for the egg white; whisk whites to stiff peaks with pinch salt; add sugar little by little, continuing to whisk until thick & glossy; turn bowl upside down, nothing should slide out 
5. Add vanilla; fold in cookie mixture, distributing evenly without knocking out the air.
6. Pour into pan
7. Bake 20 mins until lightly golden; cool completely; if not needed immediately store overnight in an air-tight tin
8. When ready to serve, whip cream, adding powdered sugar, lemon zest & rest of coconut; pour over base.  Scatter over chopped truffles

Comments:

'Restaurant quality pudding!' Political agent

'Light, airy and delicious. Lovely mixture.' Senior Councillor candidate

'Sublime; the sugary crust is excellent and I loved the the light cream with chocolately bits.'   Boston U political intern

Tips:

• Lining a circular pan: place pan on a piece of greaseproof paper and draw a line around the base.  Cut, turn over so ink is underneath and place in base.  Cut a strip of greaseproof paper the length of the pan's circumference and fit it on the sides, stapling together at the top edge
• The recipe for a full-size torte will be posted later but if you can't wait, quadruple the singleton's recipe.  The original recipe is here but needs to be translated to imperial measures

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.