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!