Chocolate Almond Date Torte is an easy gluten-free dessert recipe. A perfect dessert for anyone avoiding wheat. Only five ingredients plus decoration are needed to make this impressive dessert. The chocolate almond date torte uses five egg whites, dates, almonds or hazelnuts, dark chocolate, caster sugar, and then cream or cream cheese and berries to finish. Sometimes for ease, I use flaked almonds.
I was first introduced to a version of this date torte when a talented friend baked this for me many years ago. I was avoiding eating gluten at the time. After the first bite, I couldn't believe the texture of the dates, chocolate and gooey meringue. It is not too sweet and light. It's a textural meringue dessert but nothing like pavlova (as I don't like how sweet and creamy pavlova is). I have wanted to recreate a version of her recipe for a while now. Recently I had leftover egg whites to use up and thought this would be the perfect cake.
This recipe can be made the day before serving or a few days in advance.
Takes = prep. 15 mins then cool for at least 6 hours
Bakes = 45 minutes
Makes = 8 to 10 serves 20cm (8-inch tin)
- Flaked Almonds chopped (or whole almonds chopped) – 200g (about 2.5 cups)
- Dark chocolate, chopped – 200g block (about 1.5 cups)
- Soft Medjool dates, chopped and pitted – 200g (about 1 cup chopped)
- Egg whites – 5
- Caster sugar – 100g (1/2 cup)
- A packet of fresh raspberries or sliced strawberries to garnish – 225g
- Cream or cream cheese – 180g to 250g
- Vanilla paste or extract (optional) – 1/2 teaspoon
- Sifted Icing Sugar or maple syrup – 1 to 2 tablespoons
PREHEAT oven 160˚C fan-forced, 180˚C, and line a 20cm springform cake tin with aluminium foil.
De-pit and finely chop the dates, chop the almonds if using whole almonds and dark chocolate into chunky pieces.
BEAT egg whites until they hold stiff peaks with electric beaters or a medium speed using the whisk attachment on your stand mixer. Once the stiff peaks start appearing then gradually add the caster sugar. Fold in almonds, chocolate and dates.
Pour into a greased foil-lined 20cm tin and cook in the preheated oven for 45 minutes. Open the oven door slightly and allow the torte to cool in the tin for a few hours. Once cooled, removed it from the baking tin and flip the cooled torte onto a platter and refrigerate overnight or for at least 6 hours.
SERVE with whipped cream cheese (or cream if preferred) on top and berries or strawberries. The torte will crumble if cut when still warm. It will keep in the refrigerator for 2-3 days, trust me it will not last that long.
Sue Maree P Baking Tips
- Nuts – you could use hazelnuts or whole almonds.