This cake has been a favourite in my house for a few years now. My mum has made it a number of times and I’m excited to share it with you 🙂 It’s sort of like a meringue cake with lots of chopped up dates, nuts and chocolate chips mixed through it. Very yummy 😛 Enjoy!
Chocolate, Date and Nut Torte
Adapted from the Delicious ‘Cafe Food 2008’ recipe book.
6 egg whites
pinch of salt
1 cup caster sugar
250g pitted dates, roughly chopped
320g raw nuts (I used hazelnuts, almonds and pistachios), roughly chopped
230g dark chocolate chips
Preheat the oven to 170° C. Grease and line the base and sides of a 23cm springform tin.
Whisk the egg whites and salt using an electric mixer on high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, with the mixer still running. Continue to whisk until the sugar dissolves and stiff peaks form.
Place the dates and nuts in a food processor and pulse to break down a little. Then add the chocolate chips and pulse mixture until it resembles course breadcrumbs.
Transfer the date mixture to a large bowl. Mix in a little of the meringue mixture to loosen, then gently fold in the remaining meringue. Spread mixture evenly into springform tin and smooth surface. Bake for 1 hour 20 minutes, or until the torte is firm on the outside and slightly moist in the centre. Cool in pan.
Remove torte from pan. Drizzle with melted chocolate and sprinkle with chocolate chips if desired.