Chocolate Date and Raspberry Torte

Ingredients

  • 250g good quality chocolate, coarsely chopped
  • 250g dates, finely chopped
  • 250g dessert almonds, coarsely chopped
  • 6 egg whites
  • 2/3 cup caster sugar
  • 2 punnets fresh raspberries
  • whipped cream
  • chocolate curls
  • icing sugar

Method

  1. Grease and line a 22cm tin with tin foil and baking paper
  2. Combine dates, chocolate and almonds
  3. Beat egg whites until stiff peaks form, then gradually beat in caster sugar to form a stiff meringue
  4. Fold in almond mixture; pour into prepared tin
  5. Bake at 180 deg C for 45-60 minutes
  6. Turn off oven and cool in the oven
  7. Remove from tin and transfer to a flat plate
  8. Cover with plastic wrap, and refrigerate overnight or freeze
  9. When ready to serve, top with whipped crea, the raspberries, then chocolate curls; dredge with icing sugar