Читать книгу Cake Angels: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 15

A delicate, chewy and delicious torte that is really simple to make. I’m rather partial to it without the topping, but the coconut cream transforms it into a very glamorous pud.

serves: 10 to 12

preparation: 25 minutes

baking: 35 minutes

cooling: 30 minutes

freeze: No

for the cake mixture

100g (3½oz) flaked almonds

125g (4½oz) good-quality (60% cocoa) dark dairy-free chocolate, chips or chopped

125g (4½oz) dried dates

3 large egg whites, at room temperature

125g (4½oz) caster sugar

30g (1oz) good-quality (60% cocoa) dark dairy-free chocolate, grated

for the coconut cream topping

250ml (9fl oz) coconut cream

1 tbsp icing sugar

equipment

20cm (8 inch) springform cake tin

* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the base and sides of the cake tin.

* Put the almonds and chocolate in a food processor and process until fine. Finely chop the dates.

* Using a hand-held electric mixer on a high setting, whisk the egg whites in a large mixing bowl until they form soft peaks. Slowly add the sugar, whisking until the sugar dissolves.

* Fold in the almond and chocolate mixture, then the dates.

* Spoon the mixture into the tin, smoothing to the edge with the back of a dessert spoon.

* Bake for 30 to 35 minutes or until the mixture is set and starts to come away from the sides of the tin. Remove from the oven and leave to cool in the tin. Don’t worry if the sides collapse in a bit, as this is quite normal for a torte made with egg whites. Once cool, turn out onto a serving plate.

* Using a free-standing food mixer, whisk the coconut cream for 10 minutes until soft peaks form, then add the icing sugar and whisk for a further minute.

* Spread the coconut cream over the top of the torte using a spatula or the back of a dessert spoon. Sprinkle with the grated chocolate to serve. Store in an airtight container for three days.