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.
4 TOFFEE WALNUTS 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, without boiling, until sugar is dissolved. Brush down inside of the saucepan with a pastry brush dipped in water to dissolve all sugar crystals. Bring to the boil; boil, uncovered, without stirring, until the toffee turns golden brown. Remove from heat. Add walnuts and turn to coat in toffee. Lift walnuts from toffee with a fork; place separately on same prepared tray and leave until cooled and firm, about 30 minutes.
5 CHOCOLATE GLAZE Stir chocolate and cream in a small saucepan over low heat until smooth. Stand at room temperature, stirring every 20 minutes or until thickened slightly. Glaze needs to be thick enough to pour and hold its shape a little.
6 Place torte on serving plate. Pour glaze over cake to cover the top and drizzle over the side a little. Top with Toffee Walnuts.