Date, Pecan & Chocolate Torte With Hot Fudge Sauce

“Chocolate & More Chocolate, you've gotta love it. This Torte will sink a little and is quite moist inside, apparently it freezes well (I have not done this). Recipe is from Table Magazine - May 2005.”
READY IN:
1hr 20mins
SERVES:
6-8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180 degrees, grease and line a 23cm springform cake pan.
  2. Using an electric mixer beat egg whites in a bowl until firm peaks form, gradually add in sugar, until thick and glossy.
  3. Lightly fold in 1 1/2 cups melted chocolate, dates, pecans and flour,pour into prepared pan, bake for 50-60 minutes, until firm.
  4. Turn oven off, leaving torte inside to cool completely.
  5. Chill until required.
  6. HOT FUDGE SAUCE.
  7. Combine all ingredients from 7 to 11 in a small saucepan.
  8. Heat on low for 2-3 minutes, stirring, until melted and smooth - keep warm.
  9. Serve cake in wedges with a dollop of fresh cream, dusted with cocoa and topped with Hot Fudge Sauce.

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