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“This an excellent dessert-however-do follow the chilling directions or you will be serving crumbs.”

Ingredients Nutrition

  • 12 lb unblanched almonds
  • 12 lb semisweet chocolate
  • 7 egg whites
  • 12 cup sugar
  • 12 lb finely chopped dates
  • whipped cream
  • grated chocolate
  • slivered almonds


  1. Process almonds and chocolate in a food processor to small chunks-but not fine.
  2. In a large bowl beat the whites to stiff peaks and gradually add sugar.
  3. Fold in the almond/chocolate mixture and dates.
  4. Pour into a foil lined 9 inch springform pan.
  5. Bake for 45 minutes in a 350 degree oven.
  6. Turn off oven and crack the oven door and allow the torte to cool.
  7. When cold turn out onto a platter and refrigerate overnight.
  8. I did not chill it overnight and had a crumbly mess the first time-yummy but crumbly.
  9. Remove from fridge and spread the top with a generous layer of whipped cream.
  10. Top with grated or shaved chocolate and slivered almonds.

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