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  • Australian Women’s Weekly NZ

    Cakes galore

    Aug 14, 2019 7 minutes

    Date, walnut and chocolate torte

    SERVES 10-12 PREP AND COOK TIME 1 HOUR 10 MINUTES (+ COOLING TIME)

    9 egg whites
    1½ cups (330g) caster sugar
    1⅓ cups (300g) chopped, pitted fresh dates
    ¾ cup (90g) walnuts, toasted, chopped
    ¼ cup (35g) plain flour, sifted
    200g dark chocolate, melted

    TOFFEE WALNUTS

    ½ cup (50g) walnut halves
    1 cup (220g) caster sugar
    ⅓ cup (80ml) water

    CHOCOLATE GLAZE

    150g dark chocolate, chopped finely
    ⅓ cup (80ml) cream

    1 Preheat oven to 160°C (140°C fan-forced). Grease and line base and side of a 26cm springform pan with baking paper.

    2 Beat the egg whites and sugar in a large clean, dry bowl with an electric mixer for about 6 minutes or until thick and glossy.

    3 Meanwhile, combine dates, walnuts and flour in a medium bowl. Lightly fold into egg white mixture with chocolate. Spread into the prepared pan. Bake for 50 minutes or until firm. Cool in oven with door ajar.

    Line a large oven tray with a sheet of baking paper. Place walnuts on tray. Roast in oven on separate shelf with torte for 10 minutes or until lightly browned and fragrant. Combine sugar and the water in a small saucepan. Stir over low heat,

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