1/4 cup plain flour
1 cup loosely packed dates, roughly chopped
1 1/4 cups roughly chopped walnuts
1/2 cup chopped dark chocolate, (70%)
5 egg whites ( I just used chocolate melts and it still tasted great)
1 cup caster sugar
1. Grease, flour and line a 23cm cake tin (I didn't line my tin, I used the oh-so-fabulous Wilton cake release). Pulse the flour, dates and walnuts in a food processor until the mixture is course and even. Add the chocolate and pulse further to break it up, tip into a mixing bowl.
2. Whip the egg whites in a clean bowl until soft peaks form and slowly add the sugar. Beat until glossy and stiff; gently fold into the chocolate/walnut mixture.
3. Spoon into the cake tin and cook for 25-30 minutes in a preheated 180C/fan forced 160C oven. The cake should spring back when gently pressed if cooked. Allow to cool for 10 minutes in the tin before turning out onto a cooling tray.
Sunday, January 10, 2010
Date & Walnut Torte