Ghirardelli Coconut Almond Torte with Chocolate Chips / 10 to 12 Servings
Ing 1 1/3 cups Ghirardelli Mini Semi-Sweet Chocolate Chips 1 1/4 cups whole almonds 1 1/2 cups unsweetened shredded coconut 1/2 teaspoon salt 3/4 cup sugar 8 large egg whites 1 teaspoon vanilla 1/4 tsp cream of tartar 1 cup h/cream 2 or more tsp sugar
Directions Position rack in lower third of oven. Grease the bottom and sides of a 9-inch spring form pan. Processor-pulse almonds, salt, and 1/4 cup of the sugar into crumbs. Set aside. Beat egg whites, vanilla, cream of tarter on high to a soft shape. Gradually beat in 1/2 cup sugar til eggs whites are stiff but not dry. Transfer to bowl. Fold in almond mixture. Set aside 1/4 c choc/chips to sprinkle atop torte. Fold the remaining chocolate chips and coconut into batter.
Scrape the batter into the prepared pan and spread it evenly. Sprinkle w/ choc/chips. Bake 350 deg 25-30 min--torte is puffed and golden, edges start to shrink from sides of pan. Cool on rack. Remove pan sides and set cake on server. Serve torte slices with sweetened whipped cream and ripe berries.