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For The Torte:

butter, for greasing

180g chocolate drops, roughly chopped

180g ground almonds

150g pitted dates, finely chopped

zest of 1 orange

2 tbsp cocoa powder

6 egg whites

100g golden caster sugar

For The white chocolate ganache:

100g white chocolate drops

100ml double cream

1 tsp vanilla bean paste

100g raspberries, to decorate

1 Preheat the oven to 180°C/fan 160°C/gas 4. Line the base of a 23cm springform tin with

baking parchment and butter the sides.

2 Combine the chocolate drops, ground almonds, dates and orange zest in a bowl and then

sift in the cocoa powder.

3 Place the egg whites into the spotlessly clean, dry bowl of an electric mixer and whisk to

soft peak stage. Add the sugar 1 tablespoon at a time, whisking after each addition until

combined. Once all the sugar has been incorporated, whisk for a further 2 minutes until

the mixture is thick and glossy.

4 Use a metal spoon to lightly fold in the almond mixture until just combined. Pour into

the lined springform tin.

5 Bake the torte for 35 minutes, until it begins to pull away slightly from the sides of the

tin. Remove from the oven and cool completely before removing from the tin.

6 To make the ganache, heat the white chocolate, cream and vanilla bean paste in a small

saucepan over a low heat until a thick, smooth sauces forms, stirring most of the time.

Leave to cool and then pour over the cooled torte. Sprinkle over the raspberries to




Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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