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Ingredients
Date Chocolate Torte
100 g (¾ cup) slivered almonds
120 g dark chocolate, coarsely chopped
120 g (⅔ cup) dried dates, pitted
3 egg whites
125 g (½ cup) caster sugar
125 ml (½ cup) whipping cream
2 teaspoons caster sugar, extra
30 g dark chocolate, grated, extra
Method
- Preheat the oven to 180°C (350°F/Gas 4). Grease a 22 cm springform tin and line with foil. Chop the almonds and chocolate in a food processor until fine. Finely chop the dates with a sharp knife.
- Beat the egg whites with electric beaters until soft peaks form. Slowly add the sugar and continue beating until it dissolves. Fold in the almond and chocolate mixture, then the dates. Spoon the mixture into the prepared tin and level the surface. Bake for 30–35 minutes, or until set and it starts to come away from the side. Cool in the tin before carefully turning out onto a serving plate.
- To serve, whip the cream and extra sugar until soft peaks form. Spread the cream evenly over the top with a spatula. Sprinkle with the grated chocolate to decorate.
Note: This is great served for a special afternoon tea or as a dessert. Storage: This torte keeps well, without cream, for 5–6 days wrapped in foil. With cream, this is best eaten on the day of baking.
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