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Walnut Torte with Coffee Coconut Cream

Walnut Torte with Coffee Coconut Cream

It had been a rough day, the kids were finally in bed, the house was quiet, and Ryan and I wearily sat down for a quiet moment to ourselves.  All of my earlier efforts making dessert were paying off now that we could sit in peace and ease into uninterrupted conversation.  After reading Ashley’s Date Night In book, we’ve been trying to be more deliberate about the time we spend together, and one evening a week we put everything aside to focus on each other.  Sometimes it’s dinner together after the kids are in bed, other times it’s just dessert.  It’s requires a bit of extra thought and preparation, but the investment has been worth it.  In the midst sibling squabbles,  the constant flurry of after-school activities, and now homeschooling, I often forget what Ryan and I were before we had kids.  Going out is always fun, but dating in the calmness of your own home is also fun and intimate in a different sort of way.

Walnut Torte with Coffee Coconut Cream

The base layer of this torte is a flourless walnut cake, but unlike many flourless cakes, the texture of this one is quite light.  I’d say it’s somewhat similar to a sponge cake, thanks to the whipped egg whites. Next follows a layer of coffee coconut whipped cream and then a sprinkle of toasted walnuts for crunch.  It’s simple but luscious, and perfect for a date night in.

Walnut Torte with Coffee Coconut Cream

Walnut Torte with Coffee Coconut Cream

Walnut Torte with Coffee Coconut Cream

A special thanks to Revol for providing the beautiful tart pan for this recipe.   Revol is a high-quality maker of porcelain cookware and bakeware and I honestly love their products.  

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Walnut Torte with Coffee Coconut Cream

Walnut Torte with Coffee Coconut Cream

Ingredients

  • 7 ounces walnuts, about 2 cups
  • 6 large eggs, separated
  • 2/3 cup coconut sugar
  • 2 cans canned unsweetened coconut cream, chilled overnight in the refrigerator (see note)
  • 2 teaspoons instant espresso
  • 3 tablespoons coconut sugar, blended in a high speed blender until powdered
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • chopped toasted walnuts, for garnish

Instructions

  1. Preheat oven to 350. Lightly butter the bottom of a 11-inch tart pan.
  2. In the bowl of a food processor, add the walnuts and process until nuts are finely ground. (Be careful not to over-process which will result in nut butter.) Reserve 1 tablespoon of ground walnuts for garnish. Transfer the remaining walnuts to a large mixing bowl.
  3. In the bowl of a stand mixer with a paddle attachment, beat egg yolks until they become fluffy and the color turns a pale yellow, about 4 minutes. Gradually beat in 2/3 cup coconut sugar and mix until sugar is dissolved and well blended. Add to the ground walnuts and stir well with a wooden spoon. Clean and dry stand mixer bowl in preparation for beating the egg whites.
  4. In the bowl of a stand mixer with the whisk attachment, whisk the egg whites until soft peaks form. Gently fold egg whites, half at a time, into the walnut mixture. Transfer to prepared tart pan.
  5. Bake for 20-25 minutes, until top becomes golden brown and tester comes out clean. Cool completely before layering the coffee coconut cream. (Cake will fall slightly as it cools.)
  6. Scoop the solid portion of the canned coconut cream and add to the bowl of a stand mixer.
  7. In a small bowl, whisk together the instant espresso and 1 tablespoon of the remaining coconut liquid from the can. Whisk until coffee is completely dissolved.
  8. Whisk together coconut cream, espresso mixture, powdered coconut sugar, maple syrup, and vanilla. Continue whisking until coconut cream is light and fluffy. Spread on top of cooled walnut layer and sprinkle with reserved ground walnuts and additional chopped walnuts. Serve immediately or store in refrigerator to serve later. Keeps well for several days in the fridge.

Notes

adapted fromBon Appetit

Thai Kitchen makes a canned coconut cream that I’ve found works quite well for making coconut whipped cream. If canned coconut cream cannot be found, canned coconut milk can also be used.

 

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14 Responses to Walnut Torte with Coffee Coconut Cream

  3. Lovely words, Emily. I’m not married nor have kids, but it’s still a good reminder to slow down every now and then, and enjoy something sweet 🙂
    This torte is an absolute stunner, and the coffee coconut cream on top sounds divine!

    • Yes, we all make ourselves a little crazy sometimes and need to slow down, right? Thanks for taking a moment out of your day to stop by, Erica!

  4. Isn’t Date Night In just the most gorgeous and heartwarming cookbook? It has definitely inspired more deliberate date nights, around here. As for this tart? That coffee coconut cream sounds (and looks) divine. I just might have to attempt a vegan version of it. 😉

    • Yes, her book is so fabulous! (and yours will be too if you ever decide to write one… I promise to pre-order :)) Thanks so much, Ashlae, you always make me smile. And on a totally random note, I got the croquade waffle maker and love love it. Got your liege waffles on my list to try once I get my hands on pearl sugar!

  5. Oh Emily… I can only imagine. Being able to have a one on one conversation with your spouse, with little distractions or disruptions, is so important. I’m happy to hear you two are making time for it. It must be challenging to find time, with kiddos, I can only imagine. This is the only time during the week Rob and I can connect to have an uninterrupted conversation; dinner time. I cherish it. The weeks are hectic. This torte is just fabulous! I’ve never made a tort with walnuts before.. and I don’t know why because I adore them! The flavors, sugar choice and whipped coconut with coffee sound sublime. Certainly it didn’t last long! The photo of your folding in the ingredients: augh.. be still my heart! Thank you for this, Emily. xo

    • I know- uninterrupted dinner time is precious! Sometimes I feel like I’m up and down from the table every 2 minutes getting something for the kids… not kidding at all. Thanks for the encouragement, dear Traci!

  6. So sweet and wonderful that you two set aside time like this – we need to as well. Especially now that we are working at home together, its hard to not get into the habit of just feeling like we are always around one another – its more about the quality and intention you are putting into the time. And a date night in sounds just perfect. Especially with this gorgeous tart! I’m drooling, Emily. Drooling. <3

    • It must be so special to be able to work at home together, but I totally understand the need to be intentional about your time. Sometimes I feel like Ryan and I work so hard together as parents that I forget about the “us” before we had kids. Cannot wait to hear more about CA adventures ahead, my friend! (and on a totally random note, I finally got around to sprouting this week and used your post and pics as a guide! Broccoli sprouts were first, going to try some sort of legume or grain next!)

  8. Marriage is hard, no? And I don’t even have kids. I can only imagine how you two need sometime to yourselves. I applaud you for doing that.
    This torte is beyond beautiful. I love how coconut cream delivers such silky results. The way you photographed it makes me want to reach into my screen and grab a slice. :))