Date Chocolate Torte
What's for Pudding

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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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

  1. 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

  1. 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.
  2. Add the dates, nuts and chocolate and fold everything gently together.
  3. Transfer the mixture to the prepared tin, level the surface and bake for 45 minutes.
  4. Open the oven door slightly and allow the torte to cool in the tin.
  5. When it is completely cold, turn it onto a serving platter, peel away the baking paper, cover loosely with aluminium foil and refrigerate overnight.


  1. 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.