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Chocolate, coconut and orange torte


Serves: 8
timePrep time: 45 mins
timeTotal time:
Chocolate, coconut and orange torte
Recipe photograph by Martin Poole

Chocolate, coconut and orange torte


Serves: 8
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
440Kcal
Fat
33gr
Saturates
14gr
Carbs
26gr
Sugars
24gr
Fibre
4gr
Protein
10gr
Salt
0.3gr

Shelina Permalloo

Shelina Permalloo

Since winning MasterChef in 2012, Shelina Permalloo has been busy giving demonstrations and teaching at cookery schools both in the UK and in Mauritius, and planning the opening of her first restaurant. 
See more of Shelina Permalloo’s recipes
Shelina Permalloo

Shelina Permalloo

Since winning MasterChef in 2012, Shelina Permalloo has been busy giving demonstrations and teaching at cookery schools both in the UK and in Mauritius, and planning the opening of her first restaurant. 
See more of Shelina Permalloo’s recipes

Ingredients

  • 250g whole blanched almonds, soaked in cold water overnight, then drained
  • 100g Medjool dates, pitted
For the topping
  • 90g coconut oil (from a tub)
  • 1 x 100g pack coconut pieces, grated
  • 100g golden caster sugar
  • 100g cocoa powder
  • Zest of 2 large oranges, plus 150ml of the juice
To decorate
  • 1 tbsp cocoa powder, to dust
  • zest of ½ orange
  • a handful of fresh coconut, shaved
  • 40g dark chocolate, shaved
  • a sprinkling of Chocolate Crispies (or gluten-free alternatives)

Step by step

Get ahead
Start this torte 2 days before you want to serve it so you have time to soak the almonds overnight and then chill the assembled torte overnight.
  1. Grease a 20cm round cake tin that has a removable base and line it with baking paper. Set aside.
  2. To make the base, place the soaked almonds, the dates and a pinch of salt in a food processor and blitz until it forms a dough.
  3. Press the dough into the cake tin to form the base of the torte, then chill it while you prepare the topping.
    Tip
    This delicious cake is gluten free apart from the decorations, so just use something else on top if you have guests with a gluten intolerance
  4. Measure the coconut oil into a small pan; heat until melted. Put this and the rest of the topping ingredients into the food processor and blend. Pour over the base; chill overnight.
  5. Remove the torte from the tin and transfer to a plate. Dust with cocoa; decorate with orange zest, coconut, chocolate curls and Crispies.

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