Date, Almond and Chocolate Torte

clock 10 minutes + 35 minutes bowl Serves 8


  • 6 egg whites
  • 1 cup caster sugar
  • 225g dark chocolate, melted
  • 1 1/4 cups pitted dates, chopped
  • 1/2 cup almond meal
  • 1/4 cup plain flour
  • whipped cream to serve
  • cocoa to serve
  • berries to serve
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  • 1. Preheat oven to 180°C. Line 2 oven trays and trace a 23cm circle on each.

  • 2. In a clean bowl, beat egg whites until stiff peaks form using an electric mixer. Gradually add sugar, beating constantly until thick and glossy.

  • 3. Lightly fold in the remaining ingredients. Divide mixture between trays. Lightly spread to form 2 rounds. Bake for 30-35 minutes until firm. Cool torte in turned-off oven with door ajar, then refrigerate until required.

  • 4. Sandwich discs together with cream. Dust with cocoa. Serve in wedges, topped with berries.

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