A decadent and devine cake.
Ingredients
Torte layers
6 egg whites pinch of salt
1 ½ cups caster sugar 250g pitted dates
250g hazelnuts 100g milk chocolate
100g dark chocolate
Cream Filling
300ml thickened cream 250g mascarpone
2tbps sifted icing sugar 1 tbps Cointreau
Chocolate Glaze
50g dark chocolate 50g milk chocolate
50ml thickened cream 20g butter
Prep Work
- Preheat oven to 160 degrees. Roast hazelnuts for 10 minutes on a baking tray. Remove and peel off skin. Chop coarsely
- Chop pitted dates
- Finely chop the chocolate for the torte
- On three pieces of baking paper, draw a circle using a 19cm plate (entrée size) and place each sheet on a baking tray
Making it
- Preheat oven to 160 degrees
- For the torte, place the eggwhites in a bowl of an electric mixer and beat on medium speed until it becomes foamy. Gradually add the sugar. Then beat on high for 5 minutes or until white and glossy.
- Fold in the dates, hazelnuts and chocolate
- Spread the mixture evenly using the three different circles, creating 3 layers
- Bake for 40 minutes or until golden and firm. Cool on the trays
- Meanwhile, for the cream filling, beat the cream and mascarpone until soft peaks form. Add Cointreau and icing sugar and beat until smooth.
- For the glaze, place ingredients in a bowl and place bowl over pan of simmering water. Stir until the mixture is melted and smooth. Allow to cool slightly.
- To assemble, place one torte layer on the bottom, cover with half the cream, then the next layer, then the other half of the cream, then decorate with chocolate glaze.
The Napoli Alert 