 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Dates, chocolate and Mascarpone.... Heavenly! Ingredients:
4 egg whites |
1/2 cup sugar |
7 ounces plain chocolate |
scant 1 cup medjool dates, pitted and finely chopped |
1 teaspoon vanilla extract |
for the frosting |
scant 1 cup creme fraiche |
scant 1 cup mascarpone |
few drops of vanilla extract |
confectioner's sugar to taste |
Directions:
1. Preheat oven to 350 F. Grease a round 8 inch spring form cake pan.
2. Whisk the egg whites in a bowl until they form stiff peaks. Whisk in 2 tablespoon of the sugar until the meringue is thick and glossy, then fold in the remainder.
3. Chop 6 ounces of the chocolate, then carefully into the meringue with the dates, nuts and vanilla extract. Pour into the preheated pan, spread level and bake for about 45 minutes, until risen around the edges.
4. Let the cake cool in the pan for 10 minutes, then, invert on a wire rack. peel off the lining paper and leave until completely cool.
5. Swirl the frosting over the top of the torte. melt the remaining chocolate. Use a small paper piping bag to drizzle the chocolate over the torte.
6. Chill the torte before serving, then cut into wedges.
|
|