Thursday, June 26, 2008

Almond, Chocolate and Date Torte Recipe

Chunks of date, chocolate and almond are bound together by a delicate meringue in this rich torte. The torte is topped with a generous layer of whipped cream and sprinkled with grated chocolate. We bake the torte 8-24 hours in advance, and then top it with cream a few hours before serving so that the cream softens the torte slightly.

The almonds in this recipe are roasted and cooled before being chopped. We roast the almonds first, and then measure and prepare the other ingredients while the almonds are cooling. The almonds and chocolate can be quickly and easily chopped in a food processor, but they can also be chopped very finely by hand.

You will need to separate four eggs for this recipe; information on separating eggs can be found here.

Serves about 8.

We use a 250ml measuring cup for all of our recipes.

170g (1 cup) almond kernels
170g (1 cup) pitted dried dates
170g good-quality milk or dark chocolate (use whichever type you prefer)
4 large egg whites (we use eggs with a minimum weight of 59g)
112g (1/2 cup) caster sugar

300ml cream (we use thickened cream that contains about 35 percent fat)
10g (2 teaspoons) caster sugar
Grated chocolate, to sprinkle on top of torte

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease a 20cm diameter (inside top measurement) round cake pan that is at least 5cm deep. We use a springform pan for easy removal of the torte. Line the base and side of the pan with non-stick baking paper.

Place almonds in a single layer on a baking tray and bake for seven minutes. Remove from oven and set aside until almonds have cooled to room temperature (about 30 minutes). Alternatively, transfer almonds to a plate or bowl and place them in the freezer for about 15 minutes.

Rinse and drain dates. Dry dates well to avoid making the torte too wet (we lightly press the dates between paper towels). Finely chop dates and place in a medium bowl. We use commercially pitted dates, which sometimes contain seeds. Chopping the dates by hand, rather than using a food processor, allows us to find and remove any seeds.

Break or chop chocolate into small squares. Process in the food processor on high speed until the chocolate is a mixture of small chunks and grainy powder (about 10 seconds). Add chocolate to the bowl with the dates. ©

Process the cooled almonds in the food processor on high speed until the texture is similar to that of the chocolate (about 10 seconds). Add almonds to the bowl with the dates and chocolate.

Stir the dates, chocolate and almonds together until well combined. Separate any clusters of date pieces.

Place egg whites in a large, clean bowl and beat with an electric mixer or electric hand-held beaters on high speed until the egg whites just hold a peak when the beaters are raised.

To the egg whites, add about one third of the sugar at a time, beating for 30-40 seconds between each addition. After the last addition, continue beating for 30-40 seconds, or until the mixture is thick and glossy.

Sprinkle the date mixture over the egg white mixture. Using a spoon or spatula, gently fold the ingredients together until just combined. Transfer the mixture to the prepared pan and spread evenly.

Bake torte for 45-50 minutes, until the outside is browned, crisp and dry. The inside of the torte will still be moist.

Remove torte from oven, cover pan with greaseproof paper or a clean tea towel, and set aside to cool to room temperature. Once the torte has completely cooled, remove it from the pan and store in an airtight container (in the refrigerator or at room temperature).

A few hours before serving the torte, place cream and sugar in a large bowl. Whip with an electric mixer or electric hand-held beaters until thick. Spread whipped cream over torte and sprinkle with grated chocolate. Store in an airtight container in the refrigerator until required. Cut into wedges to serve.


Anonymous Anonymous said...

This looks amazing! a lovely way to start my morning at work, will be making it this weekend for a family birthday!

1/7/08 8:22 am  
Blogger Poornima said...

Looks really tempting.One for this weekend.Thanks for the recipe.

1/7/08 10:27 am  
Anonymous Anonymous said...

this is going to be the next cake I'll be making!

By the way, do you have any good fruitcake recipe??

6/7/08 11:39 pm  
Blogger Amanda and Debbie said...

We don't currently have a recipe for fruitcake, but we hope to add one to the site soon.

7/7/08 9:29 pm  
Anonymous Anonymous said...

Tasted divine. Got compliments off everyone. Wonderful recipe!

12/7/08 2:52 pm  
Anonymous Anonymous said...

What a delicious and easy to make dessert this is and even better the next day! Will be making this one again asap!!!

4/12/08 10:32 am  
Anonymous Anonymous said...

This is an addictive dessert and the flavours are gorgeous and so easy to make!

4/12/08 10:35 am  
Anonymous Anonymous said...

Great tasting recipe - everyone loved it! Was easy to make as well. Thanks heaps :-)

10/12/08 9:31 pm  
Anonymous Anonymous said...

This is a fantastic recipe. People love it - it is not overly sweet and not as fattening as many other cakes. Feels good to be able to say that there is no 'added' fat to this recipe. One thing I am totally amazed by with this cake is that it stays SO SOFT and MOIST for ages! There is one question I have though - and that is - is therean easier way to chop the dates in the blender without them forming into one tight sticky ball, making one having to manually separate it all into small shreds? Would freezing the pitted dates work or do you have any good ideas? From, Camilla

12/2/09 4:50 am  
Blogger Amanda and Debbie said...

Hi Camilla

One of the reasons why we chop the dates by hand is to avoid the problem you've described. You could try chopping the dates at the same time as the chocolate (the pieces of chocolate might help prevent the dates from sticking together). Do you use the pulse function when chopping the dates? We aren't sure whether freezing the dates would help. If you try it, please let us know whether it works.

24/2/09 1:31 pm  
Blogger claire said...


I've been looking for recipe just like this. I tried something in a cafe a while ago and from what my tastebuds could decipher this will be it!

This may be a dumb question but the almond kernels you refer to are just regular brown skinned almond kernels right? I know you can get the ones that are all white (blanched I think they are called) but I'm to use the regular kind.

Also has any one tried this in a square cake tin or even as a slice? Any recommendations on cooking time?

28/6/09 9:35 pm  
Blogger claire said...

In case any one is wondering I made this in a square (approx 20cm) cake tin and it worked great! Same cooking time.

29/6/09 8:40 pm  
Blogger Amanda and Debbie said...

Hi Clairephotography

Sorry we didn't reply sooner. We are glad to hear the torte worked well in a square pan. We use almonds with skin (not blanched).

13/7/09 3:19 pm  
Anonymous Anonymous said...

Absolutely to die for!
I have always been 'the girl who can't cook'! first I tried the blueberry muffins- perfect. yummy. Next, the date torte, perfect yummy. Next, I tried the scones (YUMMMMMMY!) and tonight I did the chicken pie! Everything has turned out perfectly and tasted fantastic. For me, it is because the recipes are so clear. And dam they are good!

Thanks guys xx

6/12/09 10:03 pm  
Anonymous 3littleangels said...

I have made this cake a few times now and it has been a hit every time. Everyone asks for the recipe. So easy and so yum!

21/8/10 11:09 am  
Anonymous Anonymous said...

I tried something similar just the other day. But it was ginger, fig and coconut all in a meringue/macaroon base. Just divine. I'd like to reconstruct this -- any tips?

26/11/10 6:26 pm  
Anonymous Tanya said...

Tried this recipe and it turned out a baking novice, the recipe was easy to follow and the torte was just delicious. Received great comments from friends! another wonderful recipe...thanks! :-)

9/8/11 9:52 am  
Anonymous Jane said...

This is the same cake I've been making for a few years from the Womens Weekly Chocolate cookbook, with slightly different proportions. It's a favourite and often requested by my family. I find dark chocolate works best (milk chocolate has a bit of an insipid flavour), and I use toasted flaked almonds instead of chocolate to top the cream. I will make this version and compare!
Love your website!

19/8/11 1:21 pm  
Anonymous Anonymous said...

Absolutely delicious! Substituted Macadamias for the almonds (too lazy to head to shop) and used half dark & half 70% dark chocolate. I was so happy to be able to share this with a friend who is gluten intolerant. Thanks again ladies for such a wonderfully easy recipe to follow.

18/9/11 9:12 pm  
Anonymous Anonymous said...

This turned out amazing!! I used 1/2 cup of date paste instead of a cup of chopped dates because of it's moisture level and it turned out perfect!! I didn't put cream on top but instead topped with dusted icing sugar, it is amazing as it is. My daughter informed me that it tastes like a chocolate brownie. YUM!

20/4/12 8:23 pm  
Anonymous Anonymous said...

This is the second dessert recipe I have used from your website. Both have been an absolute over-the-top success!! (The sticky date pudding YUM) I used store-bought oven roasted almonds (easier) and 70% dark chocolate. Hand chopped everything (took forever but worth it). Getting used to the effusive comments!!!!

4/6/12 3:25 pm  
Blogger Emma said...

I took this torte to a girly catch up dinner party and it exceeded my expectations! It was so good, I had to hide a slither of it to take home to my husband! I think the recipe is fairly easy and I will be making it again (soon). Thanks.

15/9/12 7:33 am  

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