I remember back when I worked for Olga Mueller at the Gourmet Deli, this torte was one we used in catering, we decorated it with lots of fresh cream and chocolate.
1/4 cup plain flour
1 cup loosely packed dates, roughly chopped
1 1/4 cups roughly chopped nuts
1/2 cup chopped dark chocolate
5 egg whites
1 cup caster sugar
1 cup whipped cream
Grease, flour and line a 23cm cake tin.
Pulse the flour, dates and walnuts in a food processor until the mixture is course and even. Take out and add to a bowl
Add the chocolate and pulse to break it up, tip into a mixing bowl with other ingredients.
Whip the egg whites in a clean bowl until soft peaks form and slowly add the sugar.
Beat until glossy and stiff; “gently “fold into the chocolate/nut mixture.
Spoon the mixture into the cake tin and cook for 25-30 minutes in a preheated low 160C oven.
The cake should spring back when gently pressed if cooked.
Allow to cool for 10 minutes in the tin before turning out onto a cooling tray
Fill and top with whipped cream decorate with chocolate twirls.
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