Date Chocolate & Almond Torte
250 grams almonds
250 grams dark 60% -70% chocolate, in pieces
250 grams dates
6 egg whites
½ cup castor sugar
1 cup white sugar
zest and juice of 2 oranges
300 mls cream
Place almonds and chocolate in food processor and chop into large pieces.
Add dates and pulse until chunky. Remove.
Beat egg whites until stiff and gradually add castor sugar.
Fold through almonds, chocolate and dates.
Spoon into a greased 26cm cake tin. Cook in a preheated 180 Celsius oven for 45 mins.
Place sugar in a saucepan with ½ cup water. Bring to the boil. Simmer but do not stir until the sugar starts to turn golden.
Add orange zest and juice (careful it will spit) and 50 mls of the cream. Cool.
Whip cream with the orange caramel until thick.
Serve orange caramel cream on top of cake or by the spoonful.
This torte will keep in the refrigerator for several days.