6 egg whites
1 cup caster sugar
180g dates, pitted, quartered
200g dark chocolate, coarsely chopped in a food processor
1 cup raw macadamias, coarsely chopped in a food processor
Preheat oven to 180°C. Grease and line the base of a 22cm spring-form tin. Using electric beaters, beat egg whites until stiff peaks form. With the motor running, gradually add the sugar, a little at a time, beating continuously for about 3 minutes, until the mixture is thick and glossy. Fold in the dates, chocolate and macadamias.
Pour mixture into the prepared tin and smooth the top. Place on the middle rack of the oven and bake for 45 minutes. Turn off the oven and leave torte in it to cool completely. Remove torte from the oven and allow to stand in the tin for at least 4 hours.
250ml cream, whipped
½ cup whole macadamias, roasted
Remove from the tin and place on a serving plate. Top with the whipped cream and macadamias.