Date, Pecan & Chocolate Torte With Hot Fudge Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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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. Ingredients:
6 egg whites |
1 cup caster sugar |
1 1/2 cups dark chocolate melts, melted |
1 1/4 cups chopped pitted dates |
1/2 cup chopped pecans |
1/4 cup plain flour |
150 g dark chocolate melts |
3/4 cup cream |
1/4 cup milk |
1/2 cup brown sugar |
1 teaspoon vanilla essence |
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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