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Coconut Almond Raspberry Torte

  • 6 whites, room temperature
  • 6 yolks
  • 1/2 c packed light brown sugar
  • 1/2 t salt
  • 1 1/3 c finely ground almonds
  • 1 c coconut
  • 1/2 t orange rind
  • 1/2 c raspberry preserves
  • 2 T butter
  • 1/4 c chocolate chips
  • 1 T cocoa
  • 1 T confectioners sugar
  • 1/4 t orange rind

Butter bottom but not sides of a 10" spring-pan. Beat egg whites until stiff. Don't wash beaters, and beat yolks, gradually adding brown sugar and salt. Beat 2 minutes at high. Add almonds, coconut and orange rind. Fold in whites, carefully and quickly. Transfer to pan, bake for 30 minutes at 350. When completely cool, cut in half using serrated knife and gentle sawing motion. Spread bottom half with raspberry preserves, put top back on. In double boiler over low heat, melt butter and chocolate chips. Sift in cocoa and confectioners sugar. Stir in orange rind. Spread over top, just to edge. Sift extra cocoa over top.

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