First thing’s first, I want to apologise for my lack of blogging lately. I’ve just started uni so it’s been a bit of a challenge trying to juggle everything BUT I certainly hope to do better in future. This torte is my go-to dinner party dessert, particularly in summer. It is relatively quick and easy, always tasty and has never failed me yet. I also love that it only uses ingredients I have constantly on hand but looks a bit exotic and special. I love it served with raspberry coulis and dusted with a little icing sugar (as pictured here).
Ingredients (serves 8-10)
4 egg whites
165g caster sugar
200g pitted dates
200g raw almonds (skin on)
200g dark cooking chocolate
Icing sugar, to dust
Berry coulis, to serve
Preheat oven to 170°C. Grease and line the base of a 22-23cm springform cake pan.
Place dates, almonds and chocolate in a food processor in 2 batches. Process until mixture resembles coarse breadcrumbs.
Whisk the eggwhites until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form.
Transfer date mixture to a large bowl. Fold in a little beaten eggwhite to loosen date mixture, then gently fold in the remaining egg whites.
Spoon batter into prepared tin and bake 60-70mins, or until torte is firm at the outer edge & moist but not wet in the centre.
Cool in pan. Dust with icing sugar and then slice torte, serving with berry coulis.
Adapted from Delicious Magazine June 2005