Ghirardelli Coconut Almond Torte with Chocolate Chi

Name: Ghirardelli Coconut Almond Torte with Chocolate Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole almonds; 1 1/2 cups unsweetened shredded coconut; 8 ounces Ghirardelli Mini Chips or chopped Ghirardelli Semi-Sweet Bars; 1/2 teaspoon salt; 3/4 cup sugar; 8 large egg whites; 1 teaspoon vanilla; 1/4 teaspoon cream of tartar; 1 cup heavy whipping cream; 1 teaspoon vanilla; 2 teaspoons sugar, or more to taste; Berries (optional)

Servings: persons

1 1/4 cups whole almonds
1 1/2 cups unsweetened shredded coconut
8 ounces Ghirardelli Mini Chips or chopped Ghirardelli Semi-Sweet Bars
1/2 teaspoon salt
3/4 cup sugar
8 large egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
1 teaspoon vanilla
2 teaspoons sugar, or more to taste
Berries (optional)

1
Position a rack in the lower third of the oven.
2
Preheat the oven to 350 degrees.
3
Grease the bottom and sides of a 9-inch spring form pan.
4
In a food processor, pulse the almonds, salt, and 1/4 cup of the sugar to the consistency of crumbs.
5
Set aside.
6
Beat egg whites, vanilla, and cream of tarter at high speed until they hold a soft shape.
7
Gradually beat in the remaining 1/2 cup sugar until eggs whites are stiff but not dry.
8
Transfer to a large bowl.
9
Fold in the almond mixture.
10
Set aside 1/4 cup of the chocolate chips to sprinkle on top of the torte.
11
Fold the remaining chocolate chips and the coconut into the batter.
12
Scrape the batter into the prepared pan and spread it evenly.
13
Sprinkle with the reserved chocolate chips.
14
Bake 25 to 30 minutes, or until the torte is puffed and golden, and the edges are starting to shrink from the sides of the pan.
15
Cool on a rack.
16
To serve, whip cream with vanilla and sugar.
17
Remove the sides of the pan and transfer the cake to a serving platter.
18
Serve torte slices with whipped cream and ripe berries, if desired.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups whole almonds, 1 1/2 cups unsweetened shredded coconut, 8 ounces Ghirardelli Mini Chips or chopped Ghirardelli Semi-Sweet Bars, 1/2 teaspoon salt, and more.

Yes, Ghirardelli Coconut Almond Torte with Chocolate Chips falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ghirardelli Coconut Almond Torte with Chocolate Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions