This spectacular torte is from FoodFaith’s photographer, Naomi Shaw. It is inspired by a creation a friend brought along to an art retreat. This is, no doubt, a work of art! With chocolate, figs and nuts, what is there not to like?


250 g almonds & pecans (combined), chopped roughly
250 g dark chocolate, grated
250 g dates and figs (combined), chopped roughly
6 egg whites
1 ½ cups brown sugar, lightly packed
1 tsp vanilla
Berries and Cream or Yoghurt to garnish


Pre-warm oven to 180 degrees.

Beat egg whites to form peaks.

Gradually add brown sugar and vanilla to egg whites – re-beat to form peaks.

Gently fold in dry ingredients (almonds, pecans, chocolate, figs, dates).

Bake  at 180 degrees in a greased 23 cm springform tin in the pre-heated oven for 40 -45 minutes.

Once cooked, open oven door slightly and allow torte to cool in oven.

Leave in the tin and place on a plate in the fridge overnight.

When serving, garnish with berries & cream or yoghurt.

Hint: Cut small slices when serving as it is very rich and dense.

The story behind the recipe

This egg-white based recipe is inspired by an incredible torte a friend brought along to an art class retreat. It was a beautiful gluten-free torte and I was so taken by it, I decided to do one for my friends. I thought the dates and chocolate would be an inspired addition, as everyone needs chocolate!