Date, Pecan & Chocolate Torte With Hot Fudge Sauce
- 6 egg whites
- 1 cup caster sugar
- 1 12 cups dark chocolate melts, melted
- 1 14 cups chopped pitted dates
- 12 cup chopped pecans
- 14 cup plain flour
- 150 g dark chocolate melts
- 34 cup cream
- 14 cup milk
- 12 cup brown sugar
- 1 teaspoon vanilla essence
- Preheat oven to 180 degrees, grease and line a 23cm springform cake pan.
- Using an electric mixer beat egg whites in a bowl until firm peaks form, gradually add in sugar, until thick and glossy.
- Lightly fold in 1 1/2 cups melted chocolate, dates, pecans and flour,pour into prepared pan, bake for 50-60 minutes, until firm.
- Turn oven off, leaving torte inside to cool completely.
- Chill until required.
- HOT FUDGE SAUCE.
- Combine all ingredients from 7 to 11 in a small saucepan.
- Heat on low for 2-3 minutes, stirring, until melted and smooth - keep warm.
- Serve cake in wedges with a dollop of fresh cream, dusted with cocoa and topped with Hot Fudge Sauce.
egg whites, caster sugar, chocolate melts, dates, pecans, flour, chocolate melts, cream, milk, brown sugar, vanilla essence
Taken from www.food.com/recipe/date-pecan-amp-chocolate-torte-with-hot-fudge-sauce-123151 (may not work)