chocolate and date torte

  • 6 eggwhites
  • 1 cup (220g) caster (superfine) sugar 
  • 150g dark chocolate, melted 
  • ¼ cup (35g) plain (all-purpose) flour, sifted 
  • 200g fresh dates, pitted and chopped 
  • cocoa, for dusting
  1. Preheat oven to 180°C (350°F). Place the eggwhites in an electric mixer and whisk on high until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, and whisk for 30 seconds. Once all of the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 3–4 minutes or until thick and glossy. Add the chocolate, flour and dates and fold through until combined. 
  2. Spoon into a lightly greased 22cm springform tin lined with non-stick baking paper. Bake for 50–55 minutes or until the outside is crisp. Dust with cocoa and serve warm or cold. Serves 6–8.
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Reader ratings (3.86) 321751
donna hay team

Hi there, yes we use eggs that are 700g for 12 that’s 60g each. The DH team

Nithu N

Hi. Wanted to know the weight of the eggs if possible

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