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: