6 Egg whites
1 c Caster sugar
2 c Unblanched almonds,
1 1/2 c Chopped fresh dates
125 g Bittersweet chocolate,
Finely chopped
300 ml Heavy cream.
Grease a 9 1/2 inch springform pan, line base and side with foil,
grease the foil.
Beat the egg whites in bowl until soft peaks form, gradually add
sugar, beating until dissolved between each addition. Chop almonds,
fold through egg mixture. Fold in dates and chocolate. Be careful not
to deflate the whites too much. Spread mixture into prepared pan,
bake in at 170C/325F for about 40 minutes. Cool in pan.
Place torte on a serving plate, carefully remove the foil, cover
torte with lightly whipped heavy cream and decorate with some extra
grated bittersweet chocolate. Refrigerate several hours before
serving.
Note: This torte is best served the day it is made. I first had this
torte at a very hip cafe called Mario’s in Melbourne. It’s quite rich
and heavy because of the nuts and dates but goes really well with
some Italian coffee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings