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Chocolate, Date and Almond Torte

Chocolate, Date and Almond Torte
Serves 10-12
Level of Difficulty: Easy
Preparation: 15 minutes
Baking: 40 minutes
Note: This is an ideal dessert as it combines traditional flavours in a simple, make ahead dessert. The torte will keep 10-14 days in an air tight container at room temperature.

Ingredients:
250g dates, pitted
250g good quality dark chocolate
250g almonds
½ cup sugar
6 egg* whites

Instructions:
Preheat oven to 350F.
In a food processor, chop the almonds, chocolate and dates until roughly chopped.

In a large bowl beat the egg whites until stiff. Add the sugar and continue beating until the mixture forms a meringue.

Fold in the nut mixture being careful not to over mix.
Pour into a greased spring form cake pan. Bake for 40 minutes.

Remove from oven and let sit in pan for 5 minutes.

Remove from cake pan and decorate as desired.

Suggestions for decoration:
Serve with whipped cream on top or side.
Drizzle cake with extra chocolate.
Top with pureed raspberries (frozen or fresh).
Decorate with snowflake stencil sifted icing sugar.



This recipe is created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete dinner party menu planners.

Complementary Wines: Coffee: Dark Roast, Cognac, Gewürztraminer: Late Harvest, Icewine/Eiswein, Port: ruby

Visit Nadine Hughes's website The Cook's Companion.


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