Chocolate, Date and Nut Torte

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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!

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Chocolate, Date and Nut Torte

Adapted from the Delicious ‘Cafe Food 2008’ recipe book.
Ingredients:

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
Method:

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.

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Caramel Coffee Hazelnut Slice

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This slice I have made has a combination of some of my favourite ingredients! A thick, chewy caramel made with sweetened condensed milk, espresso coffee and roasted hazelnuts! Delicious! Please, please, please make this! You will love it 🙂

This recipe is great. I have tried many different caramel slice recipes and I finally found one I was happy with and this was the winner, adapted from the Delicious Sweet recipe book. And the coffee and hazelnuts make it even better! I absolutely love baking things with caramel so expect more to come! I’m thinking something with a salted caramel element will be coming up soon… Enjoy the slice!

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Caramel Coffee Hazelnut Slice

Adapted from the Delicious Sweet recipe book.

Ingredients:
395g can sweetened condensed milk
1/3 firmly packed cup brown sugar
50g unsalted butter
30ml espresso coffee, or 1 tsp instant coffee dissolved in 30ml boiling water
1 cup hazelnuts
200g dark chocolate

For the base
1 +    3/4 cups plain flour
1 tsp baking powder
1/3 firmly packed cup brown sugar
150g unsalted butter
60 ml expresso coffee, or 2 tsp instant coffee dissolved in 60 ml boiling water

Method

Preheat the oven the 180°C. Grease an 18cm x 26cm slice tin and line with baking paper.

For the base, sift the flour and baking powder into a bowl and stir in the sugar. Melt the butter and mix into dry ingredients along with the coffee. Press mixture into tin and bake for 20 minutes. Remove from oven and allow to cool slightly.

Meanwhile prepare the toppings. Place the hazelnuts on a tray and roast in the oven for 10 minutes. Remove from oven and cool slightly before placing them in a tea towel and rubbing the skins off the nuts. Roughly chop and set aside.

Place the condensed milk, sugar, butter and coffee in a pan over low heat and continuously stir for about 10 minutes until thickened.

When base is ready, sprinkle over the hazelnuts then spread over the caramel filling. Bake for 10 minutes or until the filling starts to bubble around the edges. Cool completely.

Place the chocolate in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water) until melted. Pour chocolate over the caramel filling and spread to an even thickness. Allow chocolate to set completely before cutting into squares.
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