Date, chocolate & almond torte

Date, chocolate & almond torte

Everyone can enjoy this gluten-free treat. You can save time by preparing it in advance.

By , 21 September 2015
Date, chocolate & almond torte
  • Ready in: 90 mins
  • Serves: 6
  • Price: 78p per serving
Nutritional Info
Each 102g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 2014KJ 481KCAL
of your reference intake.
Typical energy values per 100g: 1975kJ/472kcal.
  • 125g Chosen by you Blanched Almonds
  • 125g Chosen by you Pitted Dried Dates
  • 125g Green & Black's Organic Dark Chocolate (70% cocoa solids)
  • 3 large egg whites
  • 85g caster sugar
  • 150ml double cream
  • 250g raspberries
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a 20cm springform cake tin and line the base with baking paper. Put the almonds on a baking tray and cook in the oven for 5 minutes, until lightly toasted. Tip on a plate to cool.

  • Whizz the almonds in a processor, or use a knife, to get a finely chopped but not ground texture.

  • Finely chop the dates with a knife - if you use a processor, you may end up with a paste. Add to the almonds and mix with your fingers to break up clumps.

  • Break the chocolate into squares. Whizz in a processor, or use a handheld blender, until finely ground, leaving some small chunks. Add to the almonds and dates. Stir to mix.

  • Whisk the egg whites to form stiff, glossy peaks. Add the sugar, a heaped teaspoon at a time, whisking well after each addition.

  • Gently fold in the almond mixture, then put in the tin and level the top. Bake for 45 minutes. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

  • Whip the cream until it just holds its shape. Spread a thick layer on the torte and arrange some of the raspberries on top, to decorate. Serve chilled, with the remaining raspberries.