TORTA AL CIOCCOLATO E DATTERI SERVES / 8 – 1 0
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