Date Chocolate & Almond Torte

11:20 am on 27 November 2017

Eight col fb1 ofb chocolate  date  almond


250 grams  almonds

250 grams dark 60% -70% chocolate, in pieces

250 grams dates

6 egg whites

½ cup castor sugar

Orange Caramel

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.

Orange Caramel

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.


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