This recipe comes from my book:
What's for Pudding
If you would like more recipes like it, you can buy the book at the bookshop
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Ingredients
For the Torte
- 6 egg whites
- 100 g caster sugar
- 255 g whole almonds
- 255 g dark chocolate
- 255 g dates
To Finish
- 300 ml cream
- 25 g chocolate
For the Torte
- 6 egg whites
- ½ cup caster sugar
- 9 oz whole almonds
- 9 oz dark chocolate
- 9 oz dates
To Finish
- ½ pint cream
- 1 oz chocolate
Date Chocolate Torte
This brilliant cake is like a large version of the special meringues found in most community recipe books. Simply by folding chopped dates, nuts and chocolate through a basic meringue mix you can produce a spectacular party dessert. The dates make it chewy, the almonds give it crunch, the chocolate contributes dark richness to the mix - and since it must be made a day in advance of serving, all last-minute pudding-stress is eliminated.
Getting ready
- Preheat the oven to 350ºF/180ºC. Grease a 10 in/25cm round cake tin and line the base with a circle of baking paper. Have the egg whites at room temperature. Chop the almonds and chocolate into chunky pieces and chop the dates finely.
Making the torte
- Beat the egg whites until stiff and gradually add the caster sugar, a tablespoon at the time. Keep beating until the meringue is glossy and white and the sugar has dissolved.
- Add the dates, nuts and chocolate and fold everything gently together.
- Transfer the mixture to the prepared tin, level the surface and bake for 45 minutes.
- Open the oven door slightly and allow the torte to cool in the tin.
- When it is completely cold, turn it onto a serving platter, peel away the baking paper, cover loosely with aluminium foil and refrigerate overnight.
Finishing
- At least an hour before you serve it, whip the cream and spread it lavishly over the torte. Grate over some chocolate and chill again. Enough for 8-10 people.