I know that I usually do,but I can’t tell you a story today.
I know that many of you come here for
laughter/lyricism/lightness
and
I want you to know that I love that,
that it covers me in
elation, like gossamer, like
the crystal coating on Vienna almonds.
But today,
no matter what
or how I try to write,
my words keep coming out with jagged edges.
They don’t fit here.
Not now.
And so instead,
a recipe.
I hope you like it.
Chocolate Date Meringue Torte
From Good Taste Magazine, December 1998
For the Cookbook Challenge: Dessert Theme. For the other entries, see here.
I took this to a dinner party hosted by two spectacular friends of mine, and was thrilled by how much they/we enjoyed it. Softened-caramelly dates, rich beckoning chocolate, sweet meringue, the perfume and butteriness of almonds, and a crackly top hiding dense chewiness within.
This dessert, my dear readers, is one to have at your side when there are no words.
- 3 large egg whites, room temperature
- 110g (1/2 cup) caster sugar
- 120g dried pitted dates, chopped
- 120g almond meal (or whole almonds, processed to fine crumbs)
- 120g good-quality dark chocolate, grated (or pulsed in the food processor to a fine consistency.
1. Preheat oven to 180°C (350°F). Grease and line a 20cm spring-form tin.
2. Using an electric mixer, whisk the egg whites in a bowl until soft peaks form. Gradually add the sugar, 2 tablespoons at a time, whisking well between each addition until the meringue mixture is thick and glossy.
3. If you haven’t grated your chocolate, now would be a good time to do so or, if you’re me, take the easy way out and process the roughly chopped chocolate in a food processor until it’s in tiny bits. Also, I used Whittaker’s Dark Chocolate with Roasted Almonds, which means that my torte was skewed a bit more towards almond than chocolate, proportionally, than the original recipe. I didnae get no complaints!
4. Use a large metal spoon to fold the chopped almonds and chocolate into the meringue, following by the chopped dates, until just combined. Spoon the mixture into the tin, and carefully spread/smooth the mixture to fill the tin evenly.
5. Bake in preheated oven for 30 minutes, then remove from oven and let stand for 4-5 hours until completely cool.
6. If desired, serve with thick cream and fresh berries. This is what the torte looks like when you take your friend’s request for “more cream” to the extreme:
{ 85 comments… read them below or add one }
Incredible, I always swoon for meringue! No words are necessary to appreciate it’s glory.
Except the words needed to say no words are necessary
You can bring this to a dinner party at my place anytime. Perhaps tonight.
I’m scared if I ever go to dinner at your place, you’ll make me exercise first…
Well done Hannah … the jagged edges must be acknowledged and then beaten back as best you can.
Thank you for yesterday. xo
No words necessary, just a slice or two of the torte:)
I know that I usually do
write an excessively long comment.
But without much to go on here,
a call-and-response themed answer was merited.
Dates, dates, dates! Woop, I love dates!*
*I turned the subtle prose into a cheer. Go team!
Wahoo-wah! Wahoo-wah! Uni-V-Vir-gin-i-a! Hoo-rah-ray! Hoo-rah-ray! Ray! Ray! U-V-A!
I can cheer too
(Cheering for food is so much more fun, though.)
I’ve never seen meringue like that. Anything with chocolate must be delicious.
As your raw chocolate creations lately attest
You would get no complaints here about a stronger almond flavor! This looks amazing – with dates, too! What is the cream sauce?
Um….. cream?
LOL! I was thinking there was something added. I’d make it Irish in honor of my ancestors, of course.
Just looooooove
Jagged poetry to start and cracklingly good meringue tart to finish – words and actions in sync!
Thank you Kath! I’d like to pretend such mirroring was intentional
Ooh, I’ve made this one before and it was heaven! Definitely one of my favourite combinations – chocolate, date and meringue!
Isn’t it fantastic? Sugary, chocolatey, crunchy, chewy….
P.S. Blogger won’t let me comment on your blog
But that tart is AMAZING!
Thank you – that tart got me lots of brownie points at our place!! Apparently it’s better than hubby’s all-time favourite,teacake (don’t ask!)
Oh, but now I want to know!
Wow that looks amazing.
This looks delectable, and methinks we should have a poetry swap someday. I barely even write anymore (I needwantmust start that again at some point), but I have scads of poetry in my “archives” from the last decade, decade and a half. It’s been ages since I’ve had a “poetry buddy.”
Oh yes! Didn’t we talk of doing that ages ago? Back then, I hadn’t written in years either, but have recently, occasionally, found words thrumming out unexpectedly. At the same time, I’m terrified of showing you, because it feels like rusty gears slowly shuddering into place for me, bit by bit, and I don’t know if I’m proud of what I write…
Aw, no terror necessary. I’m not a professional poet either (although that’s what I WANTED to be, long before I ever even cared about food). It’d be a judgment-free exchange.
Well, clearly your next book will be poetry+recipes! We should definitely do this, once I’ve built up a bit of a collection. And when you have time free from recipe testing!
Agreed!
This recipe looks absolutely amazing, and your writing is beautiful regardless of stories and upbeat tales. However, I hope you’re ok! Perhaps you need a good slice of this, with a good coffee, to help keep the jagged edges at bay xo
Thank you so much, Kari. I wish I had had a slice of this on hand yesterday! Silent hugs with my mum helped even more than sugar, though.
Love a meringue! I’ve never made anything like this torte. I will have to try it one day.
Don’t tell anyone, but it’s super easy
I do like it. I like it very, very much.
Love it, want it. It’s gorgeous and looks oh so tasty. No need for words, you’ve created one of the universes natural goodies… Meringue…. egg whites that have been whipped into submission, each grain of sugar clinging to the white fluffy clouds. Don’t know about you, but bestie, this coats me in elation and thoughts of crystal wrapped almonds spring to mind.
Thinking of you. Hugs. Xxx
Thank you darling! You’ve got some rather beautiful words yourself there
And look, neither raw nor vegan! No wonder you like this recipe so much 
Oh I think I’ve just figured out what to do with the spare egg whites in the fridge! Gosh that looks gorgeous, and I totally think that extra nuts are never an issue. I’m thinking maybe a hazelnut version would be a brilliant use for the hazelnut chocolate I have hiding in the cupboard.
Oooh, hazelnut chocolate! It would be like a Ferrero Rocher meringue torte. Go for it!
I know from Twitter that you’ve been battling deadlines. Perhaps other things have piled on to create a perfect storm of stress? I hope not! At least you can always take comfort in the knowledge that everyone loves and cherishes the office baker.
Thank you Lauren. Let’s not talk deadlines and the several I have this week and next :S But actually, these jagged edges weren’t about me personally, which is why it’s not my place to write.
However, does everyone love the office vegan unbaker?
It’s a real writer’s block kind of day isn’t it! I’ve struggled today and so has a friend. I think a slice of this would help me. Hint hint…
While this post was more about there being no words for the situation than writer’s block, I must say that I’m struggling tonight with writer’s block! Also, if that hint hint was a real hint hint, then lady, you need to email me
It’s very tempting to show this post to my boss, to explain those days when every sentence I write sounds gumby!
I am surprised that you ran out of words though darling; to me your imagination seems like an endless galaxy.
The current crisis in my life made me think of you………there is a mouse in my house and it has nibbled on a block of chocolate that was lying on the spare bed!! Now excuse me while I continue to investigate mouse traps. This one looks good: http://journal.chrisglass.com/2005/09/how_to_catch_a_.html
Luckily the mouse didn’t eat the 900 or so grams that you lost to insects. I’m also not as grossed out by a mouse…..although last night I’m sure I heard it creeping around in my bedroom.
I’ve told my neighbours that if they hear a loud scream at night, it is unlikely to be the sound of someone getting murdered; it’s just me getting up close and personal with a mouse!!
Oh Margaret, you have no idea how uncanny this is! Last Friday night, we found mouse poo in the pantry for the second time in two months, and oh! The frustration and feelings of ickiness! Thankfully, no chocolate was harmed for me this time, though I am certainly sorry to hear you lost some! I’m sorrier about the bedroom scampering too… that gives me the serious heebie-jeebies!
Ahhh! I love that mousetrap idea! I’ve put down one of the ones where they get trapped and you can’t see them, but I fear I’ll only catch the most gourmet mice; I used fancypants American almond butter for the bait
P.S. Your second sentence in your comment = <3 If I’m truthful, deep down I could find words, but I didn’t feel it was my place (nor this the right place) to say them.
This looks awesome. I want one.
I wish I could have you over for a slice!
Well, hurry up and relocate! x
Surely you’d rather come to Canberra?
This reminds me of a recipe I used to make a few years back, when I was first really discovering how much I love cooking. The meringue-y aspect of it was scary but it came together to form something wonderful – thanks for reminding me
I didnae mind that you reminded me how much I like the word didnae either – see what you can achieve in this small amount of words!
*beams all over the shop* I didnae think to hope that anyone would share my love of that word! Thank heavens for beautiful across-the-ocean language-loving-friends
“Didnae” makes me want to watch a few good flashback episodes of Highlander.
*Drool*
Gosh, Emma, you make me run to Google so often. Highlander, eh?
Wow choc and dates. And meringue! Aaa I soo wanna have a taste!!
Yum! Lady, that looks so good! I know it’s only breakfast time here in Canada, but I could go for some of that right now.
Hey, it’s got eggs, which are a breakfast food, plus nuts, which are basically granola, and then some sugar and chocolate to give you energy for the day ahead. Perfect breakfast food!
There are days when I can’t write too.. and I try and I try.. and nothing comes out…
I GIVE YOU BIG POPPYCOCK HUG! Hee hee
Oh and I LOVE YOU LONG TIME
Your words have just turned me into a big sparkling bubble of smileyhappy
lovebackback!
Oo I like sparkling bubbly of smileyhappy
Have your books arrived?
No! *stamps foot in frustration*
They only have two more days until the final deadline that they gave me in response to my email last week. And then… well, I’d like to say “all hell will break loose”, but really I’ll just write them another polite querying email
Hannah, I hope you’re having a better day by the time you read this! <3 Or maybe you weren't having a bad day at all. Or maybe cooking made the whole day better!
Anyhoo, this recipe sounds incredible. And intimidating. And delicious!!! <3
Thank you Jamee, I really appreciate it. Luckily, cooking can often make the day better! I wish I could send you a slice to keep your energy up during early-morning-baby-calls
I’ve never made meringue anything, but now I think I should start! Hope you’re having a happy day Hannah!
Thank you Errign! And you definitely should give meringues a try…. although perhaps I’m the meringue girl and you’re the pancake girl?
Hope you’re feeling better, Hannah! Thanks for giving us this fabulous recipe, even though you’re feeling shitty. I usually dislike Meringue, seriously. But this looks so light and thin and melty delicious. *Big hug!*
Heidi xo
Bahaha! I love how you just came out and cut through the PCness to call the day like it was. Two hugs, for that! Just between you and me, I’d love to make this again adn cut down on the sugar a little… it really is quite sweet! Some super ridiculously dark chocolate might do the trick…
No words required Hannah. Lovely looking torte though in reality, I won’t try to make it. Do want to connect regarding raw foods and some of the exploring that you’ve been doing.
Teehee, I don’t even want to think about the number of recipes I see in the blog world that I think “oooh!” about but know, deep down, I will never get around to recreating! I’ve been making a fair few raw desserts and snacks lately, but the winter weather here has forestalled the smoothie and raw dinner making somewhat. Would of course love to chat about it with you though!
Um yum. I have this overwhelming urge to make this now.
Does it make you uncomfortable that I had slightly unsavoury thoughts with that last picture of with the dollop of cream?? Yes, I DID go there.
However, depsite the way my mind tends to work, I am still thinking this will be my next obsession once I get over Hong Kong egg tarts (meaning the moment I land back in Melbourne, find the ingredients and make this for myself).
As for the words, we’ll take them in any form if it comes paired with a recipe like this. Keep rocking
Thank you Sig! It’s rather awesome to get a comment that incorporates cheekiness, references to other desserts, *and* lovely supportive compliments all in one. Hurrah!!
P.S. I think my dad still misses the cheap egg tarts outside his hotel when he went to Hong Kong this year!
WOW. this is gluten free! and it looks fabulously good. who got to devour it all?
Is it bad if I admit that four of us polished off the lot?
Wow, that looks beyond amazing. A beautiful combination of the light crispiness of meringue and the rich density of brownies. I must work to veganize this!
Hannah, it would be so amazing if you could! I’m used to most things I make having easy veganisable options, but I’m at a loss when it comes to meringue!
My uncle gave me a very very similar recipe to this one at least 15 years ago. Actually I haven’t made it in years. I think I might need to make it again sometime soonish. It was always a showstopper.
It did go down extremeley well!
I bet your fellows would like this more than the bisnotti, too… 
This may be just the recipe I’m looking for! I need a “healthy” dessert, and I think this one – low-fat, gluten-free, high-fiber – may be just the ticket! Thanks!
Bahaha, and I thought it was one of my slightly-more decadent desserts!
I didn’t think about the fibre aspect. Mmm, gotsta love a dessert that works like broad beans! 
Strangely enough this is a recipe that I was swithering over at my sister’s place on my holiday. It is a cake I must make one day – I am always a little unsure of the meringue but with all the good stuff inside it, it can’t be bad!
Oh, did your sister make it? And is it that you don’t like meringue? Because the dates, chocolate, and nuts definitely comprise the bulk of the tastiness
no I made cake because I needed it (long story) and almost made this recipe but fell back on an old favourite – am not keen on meringue because it is just egg white and sugar – give me chocolate and nuts over them any day
Sometimes the oldies-but-goodies are best
Meringue is often a ol’ faithful dessert for me, because of all the wheat and dairy allergies in my family!
Just made this cake for my gluten-free friend’s bday tomorrow. Smells amazing cooling – can’t wait to try it. Any ideas about what to do with egg yolks other than ice cream (I don’t have an icecream maker) and lemon curd?
Oh, I truly hope you all like it as much as we did! Do let me know
With the egg yolks, I used to either give them to my dog or use them in scrambled eggs (for a more decadent breakfast), but custard, mayonnaise, and Portuguese custard tarts also come to mind?
Hi Hannah I’m dying to try this recipe if the raw brownies is anything to go by this one will be amazing. Just a question – can I use medjool dates and will I need to adjust the ingredients?
Hi Lyf! Thank you; I’m so excited by your enthusiasm (and appreciation for the raw brownies
) Hmm, I’m yet to try this with Medjool dates, but I’d definitely like to try myself sometime! My guess is that, because they’re moister, the torte might be slightly softer and chewier? But I’m no scientist, so please do let me know how it goes if you try it!
{ 3 trackbacks }