Thursday, September 30, 2010

Chocolate almond and date torte

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 12
  • 180g fine dark chocolate, coarsely chopped
  • 180g blanched almonds, coarsely chopped and roasted
  • 180g dates, cut into small pieces
  • 5 egg whites
  • 125g caster sugar
  • A few drops of lemon juice
  • 200ml thickened cream
  • 1 punnet raspberries
  • 2 cups chocolate curls
Set the oven to 180°C and line two loose-bottom flan tins with baking paper.
In a large bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and lemon juice and beat well until stiff.
Combine the chocolate, almonds and dates, and then fold into the meringue mixture.
Fill the lined flan tins with the mixture and smooth out neatly. Bake for 45 minutes, then turn the oven off and open the oven door. Leave the mixture in the oven to cool.
Carefully remove from the flan tins, remove the greaseproof paper and place onto a serving plate.
Cover with a layer of whipped cream, top with the second base and finish with the raspberries, large chocolate curls and a light dusting of icing sugar.

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