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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This an excellent dessert-however-do follow the chilling directions or you will be serving crumbs. Ingredients:
1/2 lb unblanched almonds |
1/2 lb semisweet chocolate |
7 egg whites |
1/2 cup sugar |
1/2 lb finely chopped dates |
whipped cream |
grated chocolate |
slivered almonds |
Directions:
1. Process almonds and chocolate in a food processor to small chunks-but not fine.
2. In a large bowl beat the whites to stiff peaks and gradually add sugar.
3. Fold in the almond/chocolate mixture and dates.
4. Pour into a foil lined 9 inch springform pan.
5. Bake for 45 minutes in a 350 degree oven.
6. Turn off oven and crack the oven door and allow the torte to cool.
7. When cold turn out onto a platter and refrigerate overnight.
8. I did not chill it overnight and had a crumbly mess the first time-yummy but crumbly.
9. Remove from fridge and spread the top with a generous layer of whipped cream.
10. Top with grated or shaved chocolate and slivered almonds.
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