Monday, February 17, 2014

Date Chocolate Torte

A recipie from Australian House and Garden, from back in the 70's, and comes from the 'guest cook' Geraldine Cooper.   It must be made the day before you need it, which is a plus for any dinner party.  I have served it at a few.

If you do not let it cool overnight and try to cut it, the cake will crumble, so dont try it.  It is important to prepare the cake tin with foil, not baking paper.   It keeps in the refrigerator for several days.  Serve with cream and grated chocolate on top, or rasberry coulis.


Date Chocolate Torte

Rating: moderate


250g unblanched almonds
250g dark chocolate
250g dates, chopped finely
6 egg whites
125g caster sugar


Place almonds and chocolate into a blender, and process until chopped into  pieces.
 Add the finely chopped dates.

Beat egg whites until stiff peaks, then gradually add the sugar a little at a time.
Carefully fold into the almond mixture.
Pour into a greased and foil lined cake tin and cook at 180C for 45 minutes.
Then open the oven door slightly, and allow the torte to cool in the tin until completely cold.
Then turn it onto a plate and refrigerate overnight.


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