I know that I usually do,
but I can’t tell you a story today.
I know that many of you come here for
I want you to know that I love that,
that it covers me in
elation, like gossamer, like
the crystal coating on Vienna almonds.
no matter what
or how I try to write,
my words keep coming out with jagged edges.
They don’t fit here.
And so instead,
I hope you like it.
Chocolate Date Meringue Torte
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: