date, chocolate & almond torte [v] (gluten free)

Everyone can enjoy this gluten-free treat. You can save time by preparing it in advance - the undecorated torte will keep for 2 days in an airtight container or can be frozen for up to a month

serves 6; ready in 1hr 30mins, plus cooling

125g Chosen by you Blanched Almonds
125g Chosen by you Pitted Dried Dates
125g Green & Black's Organic Dark Chocolate (70% cocoa solids)
3 large egg whites
85g caster sugar
150m1 double cream
250g raspberries

Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm springform cake tin and line the base with baking paper. Put the almonds on a baking tray and cook in the oven for 5mins, until lightly toasted. Tip on a plate to cool.

Whizz the almonds in a processor, or use a knife, to get a finely chopped but not ground texture.

Finely chop the dates with a knife - if you use a processor, you may end up with a paste. Add to the almonds and mix with your fingers to break up clumps.

Break the chocolate into squares. Whizz in a processor, or use a hand­held blender, until finely ground, leaving some small chunks. Add to the almonds and dates. Stir to mix.

Whisk the egg whites to form stiff, glossy peaks. Add the sugar, a heaped teaspoon at a time, whisking well after each addition.

Gently fold in the almond mixture, then put in the tin and level the top. Bake for 45mins. Leave in the tin for 5mins, then turn out and cool on a wire rack.

Whip the cream until it just holds its shape. Spread a thick layer on the torte and arrange some of the raspberries on top, to decorate. Serve chilled, with the remaining raspberries.

ASDA magazine

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