Date, Chocolate & Walnut Torte
It is so easy and so delicious. It is not the prettiest cake to look at, but all is forgiven once you taste it.
200g dates, chopped
200g dark chocolate, chopped
200g walnuts, chopped – can be left out, or use coconut flakes instead
200g castor sugar
6 egg whites
1. Preheat oven to 180C. Line a 20cm or 23cm round cake tin on the bottom and sides.
2. Beat the egg whites until they are foamy. Gradually add the sugar until they become glossy and meringue-like.
3. Gently fold in the nuts, dates and chocolate.
4. Bake for about an hour (or an hour and a quarter depending on your oven).
5. Cool and serve to the delight of your guests.
NOTES:
1. If the egg whites whip with stevia could work.
2. I use prunes OR figs instead of dates.
1. If the egg whites whip with stevia could work.
2. I use prunes OR figs instead of dates.
3. I make it a few days in advance and keep in the fridge wrapped in foil. It’s easier to slice.
4. I line the baking dish with baking paper. A fluted edge dish will look messy as it is a rustic looking cake without precise edges, but you can use whatever dish you fancy, but do line it.
5. When is it baked? I would put it in for an hour and 10 minutes the first time, and if it tastes a bit overdone, leave it 5 minutes less the next time. Its a pretty moist, dense filling either way, so just depends on your preference for the outer parts of the meringue.
6. Use the spare yolks in custard or ice cream.
7. Milk chocolate is also fine but it will be very sweet, so perhaps halve the sugar in the meringue.