GLUTEN FREE DATE & CHOCOLATE TORTE
TOTAL PREP TIME: 20-30 MINS
- Vanilla Ice Cream
- 5 Egg Whites
- 1 ¼ Cups Raw Caster Sugar
- 200g Dark Chocolate (70% Cocoa)
- 250g Roasted Almonds
- Preheat oven to 160C fan forced
- Place chocolate, dates and almonds into magimix/food processor and chop roughly. If you are using small chocolate pieces, no need to chop them up any further.
Beat egg whites until they hold in stiff peaks.
Add caster sugar to egg whites slowly and beat until mixture is smooth and shiny.
Fold all other ingredients into the egg whites.
Lightly grease a 9inch spring form tin, add in mixture.
Bake for 1 hour.
If the top begins to become too dark, place a piece of loose foil on the top to avoid burning the meringue.
Allow the torte to cool down (approx. 1 hour) and serve. Slice 2cm slithers and serve with a side of ice cream.