- 6 egg whites
- 1 cup caster sugar
- 225 g dark chocolate, melted
- 1¼ cups pitted dates, chopped
- ½ cup almond meal
- ¼ cup plain flour
- Whipped cream, cocoa and mixed berries, to serve
Preheat oven to 180 C. Line two oven trays with baking paper. Trace a 23 cm circle on each.
In a bowl, using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, beating until thick and glossy.
Lightly fold in remaining ingredients. Divide mixture between trays. Lightly spread to form two rounds. Bake 30 to 35 mins, until firm. Cool torte in turned-off oven with door ajar. Chill until required.
Sandwich discs together with cream. Dust with cocoa. Serve topped with mixed berries.
Photo: Bauer/John Paul Urizer