Ingredients
Toffee walnuts
Chocolate glaze
Method
1.Preheat the oven to 160°C (140°C fan-forced). Grease and line a 26cm springform pan.
2.Beat the egg whites and sugar in a large clean, dry bowl with an electric mixer for about 6 minutes or until thick and glossy.
3.Meanwhile, combine the dates, walnuts and flour in a medium bowl. Lightly fold into the egg white mixture with chocolate. Spread into the prepared pan. Bake for 50 minutes or until firm.
4.Leave torte in turned-off oven with door slightly ajar until cool.
5.Make toffee walnuts: Line a large oven tray with a sheet of baking paper. Place walnuts on tray. Roast in oven on separate shelf with torte for about 10 minutes or until lightly browned and fragrant. Combine sugar and water in a small saucepan. Stir over low heat, without boiling, until sugar is dissolved. Brush down the inside of the saucepan with a pastry brush dipped in water to dissolve all sugar crystals. Bring to the boil; boil, uncovered, without stirring, until the toffee turns golden brown. Remove from heat. Add walnuts and turn to coat in toffee. Lift walnuts from toffee with a fork; place separately on same prepared tray until cooled and firm, about 30 minutes.
6.Make chocolate glaze: Stir ingredients in a small saucepan over low heat until smooth. Transfer glaze to a small heatproof bowl. Stand at room temperature, stirring every 20 minutes or until thickened slightly. The glaze needs to be thick enough to pour and hold its shape a little.
7.Place torte on serving plate. Pour Chocolate Glaze over cake to cover the top and drizzle over the side a little. Top with Toffee Walnuts and serve with whipped cream, if desired.
Not suitable to freeze. Chocolate suitable to microwave. Test Kitchen tip: Store toffee walnuts in a single layer in an airtight container, or layer between sheets of baking paper if needed, for up to 12 hours.
Note
