Many thanks to Libby Kartzoff, Gary Fry and his sister Jen for this recipe. Apparently the original recipe was from an old Gourmet Traveller by Kay and John Hansen, but a similar recipe can be found in Stephanie Alexander's Cookbook, but I notice the quantities are different and she doesn't use almonds.
In total I made 2.5 times the original recipe of varying size cake tins. I would think this recipe would have been best in my 26 cm spring form cake tin.
Torte Ingredients:
250g almonds, unpeeled
250g dark chocolate (Callebaut or Couverture)
250g dates
6 eggs whites (Free Range)
1/2 cup sugar
Utensils:
Stainless Steel bowls
Electric Mixer
Food processor
Spatula
Method:
1. Chop almonds and chocolate into chunky pieces in the food processor
2. Cut dates finely
3. Beat eggs whites till they hold stiff peaks
4. Gradually add castor sugar
5. Fold in chopped nuts, chocolate and dates
6. Cook 160-180 degrees in lined spring-form pan - 45 minutes
7. Open oven door and allow to cool
8. Put in fridge overnight. Wait until cool/cold to decorate and cut
as can be very crumbly.
Decoration:
Spread with sweetened whipped cream with vanilla (not too sweet). I also made a chocolate ganache by melting chocolate with cream in a double boiler and letting it cool a bit, then dribbling over cake.
I added some pomegranate molasses, rosewater and castor sugar to the berries to give them a bit of extra flavour.
A blog about my life with food, and my ongoing quest to determine whether or not food is really love. Recipes, stories, insights... cooking from Alice Springs and beyond..
