Pistachio, Almond & Chocolate Torte

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12 Ingredients

Ganache

1/2 cup thickened cream
200grams dark chocolate, finely chopped

80grams Lucky diced pistachios (save 2 tbs to serve)
110grams Lucky Australian toasted slivered almonds
200grams fresh dates, pitted, roughly chopped
150grams dark chocolate, finely chopped
6 free range egg whites
1/2teaspoons table salt
1 cup caster sugar
1tablespoons cocoa powder, sifted
1teaspoons ground cinnamon
1/4 cup Lucky Australian natural sliced almonds, to serve

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

After a rich and luscious chocolate cake? Try this pistachio, almond and chocolate torte with dates and cinnamon, and topped with silky chocolate ganache.

Method

Step 1 of 5

Preheat oven to 180°C/160°C fan-forced. Grease a 24cm springform pan. Line base with baking paper.

Step 2 of 5

Place pistachios, slivered almonds, dates and chocolate in a large bowl and mix to combine.

Step 3 of 5

Using an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until sugar has dissolved after each addition. Fold cocoa, cinnamon and pistachio mixture into egg white mixture until just combined.

Step 4 of 5

Spoon mixture into pan. Bake for 45 minutes or until just firm. Turn off oven and cool torte with door ajar for 30 minutes.

Step 5 of 5

Meanwhile, to make the ganache, heat cream in a small saucepan over medium heat for 3 minutes or until just simmering. Place chocolate in a heatproof bowl. Pour cream over chocolate. Stand for 5 minutes, then stir until smooth and combined. Remove torte from pan, running a knife around edge of pan, if necessary. Transfer to a plate. Drizzle ganache over torte. Scatter with extra pistachios and sliced almonds. Serve.