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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I have been trusted with my grandmother's hand written recipes. This recipe is dated as 1967 and is from a Mrs Phyllis Cotton of Brisbane Qld Australia. This torte should be slightly crisp on the outside and soft in the middle. Serve with freshly whipped cream. Ingredients:
3 egg whites |
1/3 cup caster sugar |
115 g almond meal |
115 g dried dates |
115 g dark chocolate, best quality |
Directions:
1. Grate the chocolate and finely dice the dates.
2. Beat the egg whites until soft peaks are formed in a glass, ceramic or metal bowl.
3. Gradually add the sugar a little at a time and beat for a full 3 minutes.
4. Carefully add in the almond meal, dates and chocolate.
5. Fold through carefully and gently - do not beat.
6. Pour into a greased and lined 20cm springform tin.
7. Bake atg 170oC for 35-40 minutes.
8. Cool in the tin.
9. Turn out carefully, only when cold.
10. Serve with lashings of fresh whipped ceam.
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