Alive and Cooking

Chocolate, Prune and Nut Torte

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(Serves 10-12)

200g pitted prunes
125g pecan nuts or walnuts
125g flaked almonds     
1 cup dark choc bits
¼ cup cocoa powder
6 egg whites
½ cup caster sugar
300ml pure cream, lightly whipped
chocolate curls, for garnish
cocoa, for dusting


Roughly chop prunes and pecan nuts and combine with almonds, choc bits and cocoa. Beat egg whites until stiff peaks form and gradually beat in caster sugar until dissolved and the mixture is glossy.

Gently fold in nut mixture until combined. Spoon into a buttered and lined 24-26cm round springform tin and bake at 180°C for 30-40 minutes or until firm.

Turn off and allow to cool completely in oven with door ajar. Serve topped with cream, chocolate shavings and dust with cocoa.

Chocolate, Prune and Nut Torte