While the ingredients for this torte look a little odd (particularly the Jatz biscuits!) the end result is absolutely delicious – the torte is crisp on the outside and chewy on the inside with a subtle coffee flavour. It’s a firm family favourite that always disappears far too quickly.
Ingredients (serves 6-8)
3 egg whites
1 cup caster sugar
½ teaspoon white vinegar
1 teaspoon vanilla extract
20 Jatz biscuits, crushed
⅔ cup walnuts
1 tablespoon icing sugar
½ teaspoon vanilla extract
1 teaspoon instant coffee (dissolved in a small amount of water)
1 cup cream
Chocolate shavings (to decorate)
Walnuts (to decorate)
Preheat oven to 180°C (160°C fan-forced). Line a 9″ pie plate with baking paper.
Beat egg whites until stiff peaks form. Gradually add caster sugar, vinegar and vanilla and beat until very stiff. Fold in Jatz biscuits and walnuts. Spread in prepared pie plate and smooth the top.
Bake for 35 minutes. Prop open the oven door and allow to cool in the oven for approximately 20 minutes. Then transfer to a wire rack and allow to cool completely. Trim the baking paper so it can no longer be seen.
To make the coffee cream, add icing sugar, vanilla, coffee and cream to a medium bowl and bit until thickened and stiff.
Spread generously over the cooled torte and, if desired, decorate with chocolate shavings and extra walnuts. Keep in the fridge until ready to serve. Enjoy!
Recipe from Kaye Potter.
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