Flourless 'Café au Lait' Chocolate Torte
For the crust, you need:
- 2.5 cups of unsweetened coconut flakes (or sweetened if you want it a bit sweeter for a mixed group of people).
- 1/3 cup organic coconut sugar
- 1/4 cup butter
For the truffle, you need:
- 8 ounces of Soma's Chef's Blend 70% Dark Chocolate (or, if that is out of your price range, another 70% Dark Chocolate, such as President's Choice 300 gram baking bar, which works well in this recipe too).
- 1/2 cup of espresso beans
- 1 cup of unsalted butter
- 1 and 1/3 cup of whipping cream (or heavy cream)
- 1/4 tsp of sea salt
- 2 cups of whipping cream
- 1 to 2 tsp of instant coffee (a dark roast, like Starbucks works well) or pulverized espresso beans.
- 1/4 cup of Dulce de Leche or other caramel sauce (optional)
- 1 ounce of melted Chef's Blend Chocolate or other dark chocolate.
To make the crust...
- Preheat your oven to 350 degrees F.
- Line an 8" baking pan with a round of parchment paper. Grease under and on top of the parchment paper, as well as up the sides of the pan.
- Melt your butter in a medium bowl over a double boiler (or in the microwave if your bowl is microwave-safe), then toss in the coconut flakes and stir. Add the coconut sugar and stir until mixed.
- Press the mixture into the bottom of the pan until firm and flat. You can press it up the sides if you want it to be more like a 'pie'.
- Bake in the pre-heated oven for about 12 minutes, until the coconut is starting to toast and turn brown.
- Take it out of the oven and let cool. Then refrigerate until chilled (about an hour).
To make the truffle filling:
- Crush your espresso beans by placing them in a Ziplock bag and rolling over them with a rolling pin or, use a small single-blade coffee grinder to lightly grind the beans (just a few pulses! The espresso must be coarse so that you do not get too many small grounds in your truffles).
- Pour the cream into a small saucepan and add the butter, the crushed espresso beans and the salt.
- Heat on medium until the mixture melts and is hot (do not let boil). Take it off the heat and let sit for 15 minutes until the coffee is steeped.
- Chop the chocolate into 1" or slightly smaller pieces and place in a medium mixing bowl (stainless steel or glass bowl is great).
- Reheat the cream over medium-high until it is nearly boiling (but not boiling) and immediately pour over the chocolate. Stir with a wooden (or large plastic) spoon until all the chocolate melts, it is lump-free and completely mixed.
- Immediately pour onto the crust inside the 8" baking pan.
- Refrigerate for 1 hour or more.
- Once chilled, remove it from the fridge and run a knife around the sides. Carefully remove it from the pan and place on a serving plate. Put it back in fridge while you prepare the whipped topping.
To make the Whipped Coffee Cream:
- Chill your mixing bowl and a beater for 15 minutes in the refrigerator (or stick it in the freezer for a few minutes only).
- Beat the cream on high until it is thick and has very soft peaks.
- Melt the chocolate in the microwave for 2 minutes on medium power and stir until just melted (or over a double boiler - take off heat while still lumpy and stir until just melted).
- Pour the chocolate and the instant coffee powder into the cream while whipping on medium high until peaks are stiff, but still smooth. If it is starting to look lumpy - stop mixing!
- Either simply use a spatula to place onto the truffle & coconut torte, swooshing to create pretty peaks OR use a pastry bag to put whatever design you like. You might find too much cream overwhelming, so you can just use a thin layer (about 1" thick) and freeze the remainder of the cream (it is a great tasting frozen treat!).
- Chill in the refrigerator until you are ready to slice and serve it.