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Ingredients
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For the Torte
For the Lime Coconut Whip
For the Raspberry Coulis
Method
For the Torte
Preheat the Oven
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan.
Melt Chocolate and Butter
In a heatproof bowl, combine dark chocolate and unsalted butter. Melt over a double boiler or microwave until smooth. Let it cool slightly.
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy. Add vanilla extract and mix well.
Combine Mixtures
Fold the melted chocolate mixture into the egg mixture until well combined.
Add Dry Ingredients
Sift together the flour and cocoa powder, then fold into the chocolate batter until just combined.
Bake
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the Lime Coconut Whip
Prepare Coconut Cream
Chill the coconut cream overnight. Scoop out the solid cream, leaving the liquid behind.
Whip the Cream
In a mixing bowl, whip the coconut cream using a hand mixer until fluffy. Gradually add lime juice, powdered sugar, and lime zest, and mix until well combined.
For the Raspberry Coulis
Cook Raspberries
In a small saucepan, combine fresh raspberries, granulated sugar, and water. Cook over medium heat until the raspberries break down and the sugar dissolves, about 5-7 minutes.
Blend
Remove from heat and let cool slightly. Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds.
To Serve
Plate the Torte
Slice the cooled chocolate torte and plate it. Top with a dollop of lime coconut whip and drizzle with raspberry coulis.