Almond Joy Martini Torte

I’m so excited to share with you my recipe for this Almond Joy Martini Torte!

Back in Wisconsin, I always loved getting together with friends for martinis. On one particular occasion, I was invited over to my friend Jennie’s house for Almond Joy Martinis. Chocolate? Almonds? Coconuts? In a drink? No need to twist my arm.

Almond Joy Martinis are absolutely decadent and Jennie’s husband, Sean, makes them perfectly. He even garnished each excellently poured cocktail with a little piece of Hershey’s chocolate. I still dream about that martini.

While participating in 2018 in The Great Wisconsin Baking Challenge through Wisconsin Public Television (inspired by The Great British Baking Show), I decided to honor Jennie and Sean during cake week. The challenge was tortes which are typically gluten free. Sean has celiac’s and so I wanted to make a torte version of his Almond Joy Martini so he could enjoy a cake-like dessert.

I did end up winning Star Baker that week (and was named a Star Baker overall in the challenge). And Jennie and Sean loved the cake. So I think it’s worth sharing.

Three Main Components

This torte is comprised of three main components: gluten-free coconut-almond cake layers, coconut American buttercream, and a chocolate glaze exterior studded with toasted sliced almonds.

While this confection is absolute rich and decadent in flavor, it’s not overly heavy in weight or texture thanks to the almond and coconut flours in the torte layers and the fluffily whipped frosting.

I consider this a celebration cake — one to make for parties and special occasions.

Some Quick Recipe Notes

Ingredients

Make sure your butter and eggs are at room temperature when making this torte. If you live in a cooler climate, you may even need to use a microwave to soften the butter a little. For salt in the recipe, I prefer fine sea salt or kosher salt. The coconut milk must be canned and not the “drinking” kind you buy in the milk section. As for the flour, I’m a King Arthur Flour girl. It’s my trusted go to — though I will also use Bob’s Red Mill in a pinch. You can find King Arthur Almond Flour here and Bob’s Red Mill Coconut Flour here.

Materials

I’m a bit spoiled with my KitchenAid set up. I have two stand mixers and double sets of bowls, whisks and paddles for both. (My hubby bought me the extra accessories for Christmas one year.) So it’s easy for me to have multiple bowls and whisks at the ready for a baking project like this. But I know this isn’t the case for everyone and a handheld mixer will work fine. Just make sure you clean the whisk attachment between the egg yolk and egg white batters and use a separate bowl.

Worth the Effort

This recipe does take some effort … but it’s so worth it. The batter is a little complicated in that it has two steps and must be gently folded in together. (Insert “folding in” meme from Schitt’s Creek here.) And, yes, you have to make a frosting filling AND ganache glaze. But, again, it’s all worth the effort for a truly delicious and decadent dessert like this.

Do you enjoy baking? Would you like to see more recipes like this? Let me know in the comments! Happy Baking!

Almond Joy Torte

I created this gluten-free torte inspired by my friends' Almond Joy Martini. It makes one, 8-inch, 3-layer cake.

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Course Dessert

Cuisine American

Ingredients

  

Cake

• 1 3/4 cup almond flour
• 2 tablespoons coconut flour
• 10 eggs room temperature, separated
• 1 tablespoon coconut rum
• 2 cups confectioner's sugar (aka powdered sugar), sifted
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt

Coconut Buttercream Frosting & Filling

• 1 1/2 cups unsalted butter softened
• 5 cups confectioner's sugar (aka powdered sugar)
• 1/3 teaspoon salt
• 6 tablespoons canned, unsweetened coconut milk
• 1 teaspoon coconut extract
• 1/2 cup very finely shredded coconut

Chocolate Glaze & Decoration

• 1 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate chopped
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sliced almonds lightly toasted
• 1/4 cup toasted coconut chips

Instructions

 

Make the Cake

• Preheat oven to 350F. Grease and flour the sides and bottoms of three 8-inch cake pans using butter and coconut flour. Line bottoms of cake pans with parchment paper cut to fit.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks at high speed until pale yellow and fluffy, about 3-5 minutes. Stop mixer and add the rum and all but 1 tablespoon of the confectioner's sugar. Beat on low until powder is incorporated, then increase speed to high and beat until pale &. thick. Stop mixer again and remove from the stand. Sift in the almond and coconut flours, then use a spatula to fold in just until flours are incorporated. Set aside.
• In a separate bowl of the stand mixer fitted with whisk attachment, beat the egg whites on medium-high speed until very foamy. Beat in cream of tartar, salt and remaining 1 tablespoon confectioner's sugar. Increase speed to high and beat until stiff peaks form. Fold 1 cup of the egg white mixture into the yolk mixture to lighten, then gently fold in remaining egg white mixture.
• Divide batter evenly between pans and bake until the layers are golden brown and a toothpick or cake tester inserted in center comes out clean, about 20 to 25 minutes. Invert pans onto wire racks and cool completely for at least 1 hour. Make the frosting while the layers cool.

Coconut American Buttercream Frosting

• Using a clean, dry new bowl and the stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth and creamy. Stop the mixer and add the confectioner’s sugar, coconut milk and coconut extract. Beat on the lowest speed until the frosting is light and fluffy. until the powder is mostly absorbed. Stop the mixer and scrape down the sides of the bowl. Now, beat the at the highest speed until the frosting is light and fluffy.

  (If the layers need more time to cool, cover the frosting and keep it at room temperature. You may need to whip again at the highest speed for a minute or two.)

Begin Cake Assembly

• Turning pans upright again, run a thin spatula around the edges to loosen the cake layers. Turn out the cake layer onto your hand or plate and peel off the parchment. Place the first layer on a cake stand, cake plate, or cake round on a dessert turn table.
• Use a metal cake spatula to spread 1/3 of the frosting on top of the cake layer. Sprinkle with 1/4 cup of the coconut flakes. Place the second layer on top and repeat with applying the frosting and coconut flakes. Place the third layer on top of that and use the remaining frosting to apply a crumb coat layer on the top and sides of the stacked cake.
• Place the cake in the fridge to help the frosting set. Wait at least 30 minutes before pouring the glaze over it.

Make the Chocolate Glaze

• Combine the cream and corn syrup in a medium saucepan and bring to a simmer over medium heat. Remove the pan from the heat and set on a trivet on your countertop. Stir in the vanilla and chocolate until smooth. Let the glaze sit for a few minutes until slightly thickened.

Finish the Cake

• Now we're going to pour the glaze over the cake. Place the chilled cake onto a rack placed over a cookie sheet or pan. Slowly pour the glaze over, making sure to evenly coat the cake. Let sit for about 15-20 minutes. Mix the toasted almond slices and coconut chips together in a small bowl, then gently press the mix onto the sides of the cake. (You want to leave the top of the cake clean.)
• Move the cake back to your cake stand or plate and refrigerate for another 30 minutes, then serve. (If you'll be serving the cake several hours later, I recommend using a covered cake stand. An inverted large bowl can also be used to cover the cake. Just make sure it doesn't touch the top or sides.)

Keyword almond, chocolate, coconut, gluten-free, torte

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