Coconut and Almond Macaroon Torte

This wheat and dairy free dessert is from The New Enchanted Broccoli Forest cookbook. I made it for Thanksgiving as there were some folks with food allergies.   I thought it was pretty good and added a nice variety to the dessert table.  I had a hard time spreading the chocolate over the preserves at the end so I ended up making a swirl pattern which didn't look great. 

6 eggs
1 1/3 cups almonds, lightly toasted
1/2 cup sugar
1 cup shredded unsweetened coconut, lightly toasted
1/2 teaspoon salt
2 teaspoons grated orange rind
1/2 cup raspberry preserves
3/4 cups chocolate chips
fresh raspberries for garnish

About 1 hour ahead, separate the eggs, placing the whites in a large bowl and the yolks in a smaller bowl.  Cover and let come to room temperature.

Lightly grease the bottom of a 9-inch spring form pan.  Preheat oven to 375 degrees F.

Place the almonds in a food processor with 1 tablespoon of the sugar.  Use a series of long pulses to grind the almonds to a powder.  Transfer to a medium-sized bowl; stir in the coconut, salt, and orange rind and set aside.

Measure out another tablespoon of the sugar, add it to the egg whites and beat until the form stiff peaks.

Add the remaining sugar to the egg yolks  and beat with a fork or a small whisk until the sugar is incorporated.  Fold this mixture into the beaten egg whites.

Sprinkle the dry mixture over the beaten, folded eggs and finish folding.  Transfer to the prepared pan and bake in center of the oven for about 35 minutes or until a sharp knife inserted in the center comes out clean.  Remove from oven and cool completely.

When cake is cool release the spring form sides and transfer the cake to a plate.  Spread raspberry preserves over the top.  Melt the chocolate and spread it over the preserves.  Decorate with fresh raspberries.