“I have been trusted with my grandmother's hand written recipes. This recipe is dated as 1967 and is from a Mrs Phyllis Cotton of Brisbane Qld Australia. This torte should be slightly crisp on the outside and soft in the middle. Serve with freshly whipped cream.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate the chocolate and finely dice the dates.
  2. Beat the egg whites until soft peaks are formed in a glass, ceramic or metal bowl.
  3. Gradually add the sugar a little at a time and beat for a full 3 minutes.
  4. Carefully add in the almond meal, dates and chocolate.
  5. Fold through carefully and gently - do not beat.
  6. Pour into a greased and lined 20cm springform tin.
  7. Bake atg 170oC for 35-40 minutes.
  8. Cool in the tin.
  9. Turn out carefully, only when cold.
  10. Serve with lashings of fresh whipped ceam.

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