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Print this Recipe    Date Chocolate Torte

DATE AND CHOCOLATE TORTE

6 egg whites
1 cup caster sugar
2 cups unblanched almonds
1 1/2 cups chopped fresh dates
125g bittersweet chocolate, finely chopped
300ml heavy cream

Grease a 23cm (9 1/2 inch) springform pan, line base and side with
foil, grease the foil.

Beat the egg whites in bowl until soft peaks form, gradually add
sugar, beating until dissolved between each addition. Chop almonds,
fold through egg mixture. Fold in dates and chocolate. Be careful
not to deflate the whites too much.

Spread mixture into prepared pan, bake in at 170C/325F for about
40 minutes. Cool in pan.

Place torte on a serving plate, carefully remove the foil, cover
torte with lightly whipped heavy cream and decorate with some extra
grated bittersweet chocolate.

Refrigerate several hours before serving.

Note: This torte is best served the day it is made.

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