INGREDIENTS

INSTRUCTIONS

Grease a 9 1/2 inch springform pan, line base and side with foil,
grease the foil.  Beat the egg whites in bowl until soft peaks form,
gradually add  sugar, beating until dissolved between each addition.
Chop almonds,  fold through egg mixture. Fold in dates and chocolate.
Be careful not  to deflate the whites too much. Spread mixture into
prepared pan,  bake in at 170C/325F for about 40 minutes. Cool in pan.
Place torte on a serving plate, carefully remove the foil, cover  torte
with lightly whipped heavy cream and decorate with some extra  grated
bittersweet chocolate. Refrigerate several hours before  serving.
Note: This torte is best served the day it is made. I first had this
torte at a very hip cafe called Mario's in Melbourne. It's quite rich
and heavy because of the nuts and dates but goes really well with  some
Italian coffee.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 2568
Calories From Fat: 1214
Total Fat: 145.1g
Cholesterol: 0mg
Sodium: 712.4mg
Potassium: 3691mg
Carbohydrates: 282.1g
Fiber: 60.8g
Sugar: 170.6g
Protein: 80.7g