1.Preheat oven to 160°C/325°F. Grease 23cm springform pan; line base with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar; beat until dissolved between additions. Fold in almonds, dates and grated chocolate. Spread mixture into pan.
3.Bake cake about 40 minutes or until firm; cool in pan. Remove pan ring and baking paper; turn, top-side up, onto serving plate.
4.Beat cream in small bowl with electric mixer until soft peaks form. Cover top of cake with whipped cream. Using vegetable peeler, make curls from extra chocolate; sprinkle top of cake with curls. Refrigerate several hours before serving.
It is fine to use just 1 x 300ml carton of cream for this recipe. Torte is best served on the day it is made.Note