Tag Archives: Coconut

Tangy Lime and Coconut Crumble Bars

Lime & Coconut Low Fodmap Bars_6107_wm_4x5

It can sometimes take a long time to come full circle on a promise.  Sometimes, it can take a full fifteen months before you make good and deliver … *whistles as she looks around aimlessly, avoiding eye contact with the computer screen*.  Remember those yummy Coconut & Lime Bars I posted in October 2011?  I mentioned then that I usually make two kinds. The kind I posted then and a more tangy version, where the lime is the star of the filling.  I kept meaning to post the tangy one … but … ummmm … *looks away again, whistling nervously*

So here I am, fifteen months have flown by, and we’re all of us a little older.  I’m still making lime and coconut bars from time to time, but am finally posting the recipe.    With a bit of luck on my side, I managed to get a few minutes to take some snapshots of said bars before they started to disappear.  Literally.  Two to three minutes :-/  They are popular in this household.  Which is rather flattering, I know, but it was also a little annoying today.   You see, I made them for me this time.  I have gone back to the beginning with a low FODMAP elimination diet as I have had some random flare ups and just wanted to know why.  Having an intolerance to fructose, fructans, and polyols is a harsh restriction on one’s diet (especially when one loves mangoes so much one uses the word in the name of her blog, right?).

Most of the time, I am happy to bake up a storm, knowing I can have a small amount and let others reap the benefit of my labours.  Today, I needed to bake a treat that I could enjoy, due to the frustration of having another food intol fail, despite adhering to strict elimination diet guidelines.  Well, I guess, I may just be reacting to something that others generally tolerate well.  Frustration is a good thing to work off in the kitchen and tomorrow is another day, so the upside of this story is that

WE HAVE LIME AND COCONUT CRUMBLE BARS!!!

These bars are very different to the standard sturdy citrus bar.  The crust is quite soft and thinner than your usual bar.  Much more like a soft pastry crust.  The filling is curd-like in texture and tangy with lime juice and zest.  You don’t have to top it all off with the coconut crumble but it adds another dimension and more texture to the bar, especially as the crust is so thin.  This is more a dessert than a snack bar … fabulous with a dollop of Greek yoghurt, crème fraîche, cream, or ice cream, or just on its own.

The coconut sugar gives the crumble and crust a lovely toffee-like flavour.  You don’t have to use coconut sugar.  If you prefer, this recipe works well with granulated white sugar for the crumble and crust, and icing sugar in the filling.  In truth, that is how this recipe began.  I just made the coconut sugar variation today … looking at the bars when cut, I was reminded of hazel eyes … all green and golden brown.

You can make the coconut crumble topping ahead of time.  Cover and refrigerate it until ready to use.

These bars are gluten-free and low FODMAP, except for anyone with a lactose intolerance, as butter is an ingredient of the crumble and crust layers.  I have suggested coconut butter as a substitute, or use whatever you love best in place of the butter.  They are also tree nut free.

I hope you enjoy these … despite the very very long wait!

Makes 12

Ingredients
Coconut Crumble
25 grams unsalted butter, softened*
15 grams coconut flour
25 grams granulated coconut sugar OR granulated white sugar

Crust
110 grams unsalted butter, softened*
75 grams granulated coconut sugar OR granulated white sugar
50 grams coconut flour
1/8 teaspoon salt

*If you are lactose intolerant, substitute coconut oil for the butter.  Make sure the coconut butter is solid at room temperature before using.

Lime Filling
235 grams whole eggs (about 5 x 50g in the shell)
125 grams icing sugar OR granulated coconut sugar
80 millilitres lime juice (about 4 limes)
4 grams lime zest, finely grated (from 4 limes)
30 grams coconut flour
green food colouring (optional)

Instructions
Coconut Crumble
Rub the butter into the flour until the mixture resembles coarse breadcrumbs.  Stir through the sugar until well combined.  If making ahead, cover and refrigerate until ready to use.

Crust
Line a 20cm square cake tin with silicone baking paper.  Use a shallow pan or one with removable sides for easier removal of the bars.  Set aside.

In the bowl of a mixer, beat together the butter and sugar until light and the sugar is dissolved.  Add the coconut flour and salt, and mix until it comes together.  Press the dough into the base of the prepared tin.  Dust your fingers with coconut flour as the dough is soft and slightly sticky.  The crust layer will be quite fine.  You could roll it out but I have found it easier to press into the tin as the dough does not roll out easily as it is quite soft.  Chill for 20 to 30 minutes and preheat the oven to 180℃.

Bake the crust for about 10 minutes, until golden.  Remove from the oven.

Lime Filling
In the bowl of a mixer, whisk together the eggs and sugar (whichever one you use) until light.  Add the lime juice and zest, and the coconut flour.  Whisk until smooth.  The filling is quite fluid.  If you wish to add a little food colouring, do so now.  I don’t add it, but it’s a matter of preference.

Pour the filling over the crust as soon as it comes out of the oven.

Sprinkle the coconut crumble over the top as evenly as possible.

Return to the oven and bake for a further 12 to 15 minutes, until the filling is set.  Remove from the oven and allow to cool in the tin.  You can cut the bars when cool but it is much easier to chill the bars before slicing.  Use a pallet knife to lift them gently off the base of the pan, as the crust is very soft.

Store in an airtight container, in the refrigerator, for up to five days.

Lime & Coconut Low Fodmap Bars_6106_wm_5x7
Lime & Coconut Low Fodmap Bars_6109_wm_1x1

9 Comments

Filed under All Recipe Posts, Bars & Slices, Fruit, Special Diet

Coconut Protein Bread

Coconut Protein Bread_6050_wm_1x1

More protein bread.  More protein recipes.  Well, yes.  Part of me getting off to a good start in 2013.  This is good, yes? 🙂

Also, there are likely to be some traditional dessert type recipes cropping up here soon, what with the merry-go-round of birthdays and such that will start in a few weeks here at home.  Plenty of time for that … so for now, I’m going to share with you some more of what forms part of my daily repast.

Coconut bread.  Coconut Protein Bread to be precise.  A low-fat and moderate carbohydrate bread that is both high in fibre and protein.   It is great with both savoury and sweet toppings so a good basic protein bread to have on hand.  Easy to make, you just throw in all your ingredients and off you go.

This bread does contain protein powder and I know some of you have asked “Well, I don’t use protein powder so can I substitute more flour or something else in its place?”  The answer is YES, YOU CAN.  In this bread you can substitute more coconut flour for the protein powder and still have bread that is relatively high in protein and delicious.

This is great toasted and spread with some coconut butter or fresh butter.  It also makes a lovely French toast, topped with Greek yoghurt and fresh fruit, made into sandwiches, and is amazing topped with your favourite healthy chocolate spread or some melted and drizzled 100% chocolate.   Serve it with fish or chicken dishes or your favourite curry, anything that loves coconut.  It has a distinctive coconut flavour and a light texture.

Coconut Protein Bread_6058_wm_1x1

Served warm, with coconut butter 😀

It is a proper bread though, not a cake baked in a loaf tin, OK?  This is not cake, people.  So for those of you who want something sweet instead, I have included the Sweet Coconut Bread version as well.  For those of you who want a gluten-free bread to eat as proper bread, make toast and bread shenanigans, this is for you.

The macros are included below the recipe as usual.   It is gluten-free and suitable for anyone following a low fructose and fructan diet.  If you substitute for the protein powder, it will also be lactose free.

Ignore the photography as I’ve had to take these photos at night and we all know that always ends in tears, mostly mine 😉

Enjoy!

Makes 1 small loaf  (21cm x 10cm loaf tin)

Ingredients
156 grams egg whites (or 3 large eggs)
156 grams whole eggs (3 large eggs)
55 grams coconut flour
20 grams unflavoured whey protein isolate (I used Professional Whey NZ WPI or rice protein)*
20 grams unflavoured micellar casein (I used Professional Whey Micellar Casein or rice protein)*
1 teaspoon baking powder
1/2 – 3/4 teaspoon sea salt

*If you prefer to make this bread without protein powders added, simply omit the whey and casein powders from the recipe.  Substitute an extra 25 grams of coconut flour instead.

Directions
Preheat the oven to 180℃.

Grease a loaf tin lightly with coconut oil spray (or PAM) or line the tin with silicone paper, if not using a silicon mold.

Add all the ingredients to a large mixing bowl and mix or whisk together until blended and the batter is smooth.   Transfer to the prepared loaf tin and bake for 25 to 30 minutes until risen and a skewer, inserted into the centre, comes out clean.  Do not over bake this bread or the loaf will dry out.

Remove from the oven and cool on a wire rack.  Store, well wrapped, in a freezer bag in the fridge or freezer.  It will last for up to a week, stored in the refrigerator.

Coconut Protein Bread_6053_wm_1x1 Coconut Protein Bread_6051_wm_1x1

Variation: Sweet Coconut Bread
This is a more cake-like bread and is richer from the addition of fats and sweetener.  You can add chocolate chips or chunks to this sweet bread, shredded coconut, or some fresh berries, banana, mango, or passionfruit, or any fruit that goes well with coconut for you.

Ingredients
As per the recipe for Coconut Bread but with the following additions and substitutions:

125 millilitres extra virgin coconut oil, melted
65 grams coconut sugar (or honey, coconut nectar, or your preferred sweetener, to taste)
1/2 teaspoon sea salt only
1/2 teaspoon vanilla or 2 teaspoons lemon or lime zest (optional)

Add these ingredients along with the others to the mixing bowl and blend until smooth.  Proceed as per the recipe above.  This bread does not need to be stored in the refrigerator although I would recommend you do this in warmer weather.  It should otherwise keep well for several days if stored at room temperature, in an airtight cake tin.

Macronutrient Profile
I have included macros for both the Coconut Bread and Sweet Coconut Bread recipes, using the ingredients specified above.

The macros for the sweet version do not include any extra additions such as fruit or chocolate.  They just include the addition of coconut oil and coconut sugar and other basic ingredients specified.

Coconut Protein Bread

Coconut Protein Bread

Sweet Coconut Protein Bread

Sweet Coconut Protein Bread

 

 

11 Comments

Filed under All Recipe Posts, Breads & Quickbreads, Protein, Protein Bread, Special Diet

Banana Coconut Chocolate Chip Blondies

Dear Reader,

I have sinned.  It’s been fifty-four days since my last blog post … and my guilt and remorse are of astronomical proportions.

I’m sure you’ve all moved on with your lives while I’ve been in the process of having my blog site totally revamped with a brand new look and a stylish and witty logo (the logo is fabulous. I love it!).  It is taking longer than I had originally anticipated (doesn’t everything in life?).  But we’re working hard on it because it has to be just right.  For you … and for me.   It’ll be worth the wait.  I promise 🙂

I really shouldn’t post anything right now.  But … but … I’ve hung on to this recipe for, like, forever, and it’s just screaming to be shared with you.   I was going to post this after the blog is relaunched and well, it is still going to be there as the new site takes over.  Only now you get these bars as a pre-launch bonus!

Because these are sensational bars.  Banana.  Chocolate.  Coconut.  Chocolate chips.  More chocolate is good.  There has been a lot of chocolate in my kitchen over the last month or two … and sure, I’ve posted a few chocolate protein brownies lately.

Well, not lately.  Fifty four days ago at least  :O

Let’s not go there … let’s just move over to something sweet and oh so bad for you but oh so good.   A little wicked indulgence.  Plus, they’re not brownies.  They’re blondies!
Are they gluten-free?  Absolutely.

Are they dairy free?  Yes, they most certainly are.

Are they low FODMAP?  Heck yeah!  You think I make these so I can watch everyone else eat them while I look on, in deprivation and despair?  I’m crazy but I still have my wits about me 😉

You want some of that gooey, sweet lusciousness?  Yes?  Of course, you do.   Here you go then …

Enjoy 🙂

Makes 9 blondies

Ingredients
210 grams very ripe banana, flesh only (about 4 small or 2 very large)
125 grams soft brown sugar
155 grams (3 large) whole eggs
75 grams virgin coconut oil, melted and cooled
50 grams coconut flour
1 teaspoon vanilla bean paste or 1/2 vanilla bean, scraped of seeds
2 teaspoons baking powder (gluten-free)
60 grams good quality dark chocolate chips

60 grams good quality dark chocolate or couverture at 70%
shredded coconut (I use organic unsweetened coconut)

Directions
Preheat the oven to 180℃.  Line the base and sides of a 20 centimetre square pan with non-stick baking paper.  Set aside.

Cut the banana into pieces or mash with a fork.  Place the banana in the large bowl of a mixer, fitted with the paddle attachment.  Add the brown sugar to the bowl.  Mix on low to medium speed until the banana and sugar are creamy and mostly smooth.  It doesn’t have to be 100% smooth, a little banana texture is a grand thing!

Add the eggs and mix until smooth.  Add the coconut oil, coconut flour, vanilla, and baking powder.  Mix until smooth.

Finally add the chocolate chips and mix or fold them in.

Transfer the batter to the prepared tin and bake for 25 minutes or until just golden and set.  The blondies should still be soft but just cooked through.

Remove from the oven and allow to cool until just warm, in the tin, on a wire rack.   Trim the edges if you like (I do) and cut into nine bars.

They are fantastic even in their undressed state … actually, they are really good like this while still warm and topped with banana ice cream.

Good, huh?  What, you still need persuading?  Here it is …

They’re also pretty darn good dressed up.  With chocolate.  What else?  Seriously, what were the odds? 😛

The amount of chocolate for decorating these is merely a rough guide.  It depends on how much chocolate drizzle you wish to add … or just smear it on because, hey, you’re not taking pictures of it … you just want to eat them, right?  RIGHT!

Anyway, melt the chocolate or couverture in a bowl over simmering water or in a microwave (use two or three 30 second bursts then stir until fully melted).   Stir until it cools slightly.  Fill a small piping bag (even a zip lock plastic bag will do).  This is the hard part because, well … I just want to eat the chocolate with a spoon.

Snip the tip and pipe the chocolate on to each blondie in whatever pattern makes you happy.  Or skip all that and just drizzle it on with a spoon or spread it on with an offset spatula or knife.

I used Valrhona Guanaja this time but Michel Cluizel’s Vila Gracinda would be awesome!   Again, you could stop here because now, semi-dressed, I think they are at their supreme best 🙂

Oh wait, you really like coconut with your banana and chocolate?  Yes, I don’t mind it either.  OK, just to add a little extra pizzazz, sprinkle some shredded coconut over the top of each blondie.  Don’t wait around procrastinating about it … this is best done before the chocolate sets so that the coconut will adhere to the chocolate and won’t blow away at the mere hint of a breeze 😉

There you go … tah dah!!!!!!!!

Now, you just need to sit back and EAT them.  Possibly all of them.   In one sitting.

They’re very moreish …

If you happen to have a will of iron, they keep for up to a week stored in an airtight container in a cool, dry spot.  Yeah, right!  Not in this house, baby!

13 Comments

Filed under All Recipe Posts, Bars & Slices, Chocolate, Special Diet

Bounty Bar Protein Bombs

Hola!  An uncharacteristic Speedy Gonzalez style post from Camp CCM … I’ve been busy making snacks for when I’m on the go over the next few days.  While I love taking along little containers of wholesome goodness, I also like to have something a bit cheeky without feeling like cheeky isn’t doing me the world of good too.

No secret I’m a fan of coconut + chocolate and this is a simple fast treat to make for when you only have time for a couple of bites but want to make sure you’re getting something decent and YUM into your system.

Too soft to be a bar, more like a truffle in texture and flavour … a lot like a Bounty Bar only darker.

I played around with different coatings and, despite my total dedication to coating everything in chocolate, shredded coconut won the day.  Oh my sweet lordie, yes.  Sure, there are only three in the photos because, well, quality control on the last batch is important, right?  😀

The macros are pretty damned good considering the coconut content of these bombs.  Hey, I haven’t called anything a bomb in ages!!  These are da bomb cos two of these babies give you over 30 grams of protein.  That qualifies for protein bomb status.

They’re also dairy and gluten-free, low FODMAP, and well, aside from coconut, there are no other tree nuts so … awesome.

You could use coconut milk instead of the coconut milk powder and coconut water.  Use less of the milk and only add enough to get a nice truffle consistency.

Without further ado …

Makes  4 bombs (serves 2)

Ingredients
35 grams unflavoured WPI (I used Professional Whey NZ WPI.  If you use flavoured, choose chocolate)
15 grams unsweetened cacao
15 grams coconut flour
10 grams coconut milk powder (I used this one)
45 millilitres coconut water
sweetener to taste*

about 10 -15 grams unsweetened organic shredded coconut

*I used 1 teaspoon Natvia (a stevia based sweetener) but you can use whatever you like. If you use a flavoured WPI, you may not need to add anything, given they are very sweet usually.

Directions
Place all dry ingredients in a bowl and mix together. Add the coconut water and mix thoroughly with a fork or whisk until smooth.   Test for you desired level of sweetness.
It will be thick and sticky. Place in the freezer for about 20 minutes just to make it easier to handle.
Place the shredded coconut in a dish.
Use a spoon to scoop up one-quarter of the chocolate mixture and drop into the coconut.  I use 2 teaspoons to toss it around until nicely coated.

Repeat and place them on a lined tray or plate. Place in the fridge or freezer to set.
Store, covered, in the refrigerator or freezer.

To take with me when out and about, I keep them in a container in my insulated lunch bag with the little freezer packs to keep them cool.

Macronutrient Profile
Macros are based on the ingredients used as per the recipe above.  If you use coconut milk instead of the coconut water and milk powder, the macros will likely change.  Also, the sweetener you use may impact the macros as would the amount of shredded coconut used.

9 Comments

Filed under All Recipe Posts, Chocolate, Confectionery, Protein, Protein Chocolates, Special Diet

Lemon & White Chocolate Trüffeltorte

I wish I had a funky story to write about.  I don’t.  I don’t even have fabulous photos to share.  Life now is all about work … renovations … cleaning … work …

I wish I could just spend more time in the kitchen and sharing my fabtastic kitchen adventures with you.  Not too many of those happening over the past few weeks, with the very odd exception.

This cake is one of them.   It should have been an unmitigated disaster.  Not because the concept is flawed or the flavours and textures were poorly conceived and thrown together in a Clash of the Inedibles.  Simply because I had to put it all together whilst work was going on all around me, tradesmen and visitors traipsed thumped their way around the house, demanding attention every 10 minutes, and the weather was conveniently suffocating and humid.

Meh.  I blow raspberries in the face of adversity.  It was my father’s birthday and there was no way he wasn’t getting a birthday cake.   He turned eighty-two earlier this week, bless him.   I always make him a chocolate cake for his birthday.    It’s usually this one, decorated especially for his big day.  I love how chocolate cake can make a man of any age regress into a five-year old boy, squealing with excitement.   But even he couldn’t face a rich, decadent chocolate torte of that intensity this year.   So I looked elsewhere for inspiration.

So glad I did.

Because, what I do have, is a fabulous torte to share with you.  It’s also gluten free.  Yes!

Vienna popped into my mind.  I’m very fond of Vienna.  I recall my first two visits there … of course, I saw all the sights, some famous and some less so, some a little more off the beaten track.  But I never let an opportunity go by to do my own tour of the chocolate and pastry sights and tastes on offer in any city worth its sugary buttery reputation.  Vienna has quite the reputation, right?   I have fond memories of many cafes and konditorei scattered across the city, but one cannot go past Demel’s without a special gasp of excitement.  They were the official bakers and pastry suppliers to the royal court.  They also invented the original Sachertorte.  Indeed, yes.  Aahhhh, long may they reign in that fair city … and soon may I return.  Can you hear me, oh great Flying Spaghetti Monster?  🙂

Well, The Demel makes an astonishing array of cakes and pastries, chocolates, and confectionery … among which is the stunning Demel’s Trüffeltorte.  It’s a soft chocolate cake layered with whipped chocolate ganache, covered in more whipped ganache, and coated in toasted flaked almonds around the sides of the torte.  You can see a picture of it here.  It may not be as elaborate as some of the other tortes made on the premises but it’s one of the all time favourites and is never taken off the menu … because it’s THAT good.  It was the first torte I tried there on my very first visit.  Did you know Mozart used to frequent Demel’s all the time?  Useless but interesting fact … anyway, I started reminiscing.  As is my usual wont, rather than just make a trüffeltorte, I took inspiration from it and made a white chocolate version instead.  With lemon.

So glad I did.

Instead of a soft dark chocolate cake, I made soft white chocolate cake layers spiked with a little lemon, just to keep the white chocolate honest.

Instead of a whipped dark chocolate ganache to layer in between the cake layers, I made a tangy lemon curd crème and added a little Limoncello, just to keep the lemons honest.

I frosted the top and sides with a white chocolate and Limoncello ganache, whipped to a state of creamy lightness.  Just to keep the Trüffeltorte honest. 😀

Toasted flaked almonds for the outside of the torte?  Swapped for the texture and flavour of some organic shredded coconut … perfect.

The lemon and white chocolate balance each other out really nicely!  Not too sweet, not too tangy.  The Limoncello gives the lemon a little more depth without adding any more sharpness to the flavour.  The coconut around the sides is just enough to add flavour and texture, without overpowering everything else.  The lemon curd crème is light and fresh, and contrasts with the soft cake layers and creamy smoothness of the ganache.

So so glad I did.

Voilà!  My Lemon and White Chocolate Trüffeltorte …

I love this cake and I generally dislike white chocolate.  It looked beautiful and tasted amazing.  Result?  One very happy five eighty-two year old boy.  The best part?  I got a chance to create something that was fun for me and to bring some joy to my papà.  Can’t ask for more than that.

I used Callebaut white couverture for this cake, although you might notice some flecks of vanilla bean in the ganache.  I didn’t have enough Callebaut on hand but, as luck would have it, I found a block of Green & Black’s white chocolate lying around in one of my secret chocolate caches.  Yes, I have secret chocolate caches.  The Green & Black’s has some Madagascan vanilla bean.  It is so subtle, it really didn’t affect the flavour at all.  In fact, if you love vanilla, you could add a little to the ganache or the cake layers.  Use it sparingly, if you do.  The lemon is the star counterpoint to the white chocolate in this torte.

The cake is far more lovely than the photos show.  I hope to make it again in the not too distant future and take some decent photos to do it justice.  Right now, I’m making do with whatever pics I can get, given the room I use is cluttered with stuff.

I hope you enjoy it as much as we did!

Makes 1 x 20cm – 22 cm layer cake (serves 8 – 10)

Limoncello Ganache
380 grams white couverture
200 grams cream (35% fat)
15 millilitres (1 tablespoon) lemon juice
30 millilitres (2 tablespoons) Limoncello liqueur

White Chocolate Cake
115 grams white couverture
55 grams water
4 large eggs
zest of 1 small lemon
110 grams castor sugar
70 grams cornflour (or plain flour)
1/8 teaspoon salt

Lemon Curd Crème
165 grams Lemon Curd (1/2 recipe, made with 2 egg yolks, and prepared in advance), chilled
165 grams cream (35% fat), chilled
15 millilitres (1 tablespoon) Limoncello liqueur

unsweetened shredded coconut, to garnish

Instructions
Limoncello Ganache
Make the ganache before making the cake layers.  Chop the couverture and place in a large bowl. Set aside.

Heat the cream over a low heat.  When it comes to the boil, remove and pour it evenly over the chocolate.  Use a whisk to gently stir the ganache from the centre outwards, until all the couverture melts and the ganache is smooth.  Add the lemon juice and Limoncello and whisk until combined.  Set aside to cool.  When cool, cover and refrigerate until ready to use.

White Chocolate Cake
Preheat oven to 180°C.  Line a 20cm – 22cm springform tin with non-stick baking paper or grease the base and sides with a little butter and dust out with cornflour (or plain flour).  Set aside.

In a saucepan, combine the chopped white couverture and water.  Melt the chocolate over a low heat, stirring gently.  Stir until the chocolate mixture thickens and is creamy.  This will take a few minutes.  Set aside to cool slightly.

In the large bowl of a mixer, combine the eggs and sugar.  Whisk until the eggs are thick, pale and light, almost creamy.  Sift the cornflour and salt together and sprinkle over the egg mixture.  Use a spatula to gently fold the flour into the eggs. After five or six folds, drizzle the white chocolate over the batter and gently fold in.

Pour the batter into the prepared tin and bake for 30 minutes or until risen and golden.  Remove from the oven and allow to cool in the tin before releasing.   This cake is very soft so take care in slicing it into layers.  Use a serrated knife to slice it into three even layers.  It may help to use a cake board to lift each layer.  Set aside.

Lemon Curd Crème
Combine the chilled lemon curd, cream, and Limoncello in a bowl.   Whisk until thickened and light.  Spread half of the creme on the bottom layer.  Place the middle layer of cake on top.  Repeat with the remaining half of the crème and set the top layer of cake on top.

Assembly
Remove the ganache from the refrigerator and whisk it until smooth and lightened in texture.  The texture will be more silky when whipped and it will also be easier to pipe.  Spread the ganache evenly over the top and sides of the cake, smoothing the ganache with an offset spatula or palette knife.  Reserve some of the ganache for decoration.

Gently coat the sides of the cake with the shredded coconut.  Use a pastry brush to remove excess coconut from the serving plate.  Finally, use the reserved ganache to pipe a decorative border on top of the cake.

The cake can be served at room temperature, or stored in the refrigerator until ready to serve.  The ganache remains creamy in texture and does not set hard, so you can choose to either serve it chilled or at room temperature.  If serving at room temperature, remove from the refrigerator at least 30 minutes before serving.

The trüffeltorte will keep in the refrigerator for up to five days, covered.  It will still be as fresh and luscious as the first day.

10 Comments

Filed under All Recipe Posts, Cakes, Chocolate, Desserts, Fruit, Special Diet