date chocolate torte
100 g flaked almonds
125 g plain dark chocolate, roughly chopped
124 g dried ready-to-eat dates, pitted
3 egg whites
125 g caster sugar, plus 2 tbsp for the topping
125 ml whipping cream
cocoa, for sprinkling
strawberries, to serve (optional)
Preheat the oven. Grease a 23 cm springform tin and line with non stick baking paper.
Finely chop the almonds and chocolate in a food processor. Finely chop the dates with a knife.
Whisk the egg whites in a large, perfectly clean bowl until soft peaks form. Slowly add 125 g sugar and continue whisking until it is all absorbed. Fold in the almonds and chocolate, then the dates. Spoon the mixture into the prepared tin and level the surface.
Bake in the preheated oven for 30 minutes or until set and starting to come away from the sides of the tin. Leave to cool before carefully turning out on to a serving plate.
Whip the cream and the remaining 2 tbsp caster sugar in a small bowl until soft peaks form. Using a spatula, spread the cream evenly over the top of the torte. Too serve, cut into wedges, dust with cocoa and serve with strawberries if desired.