450g egg whites
310g caster sugar
300g dates, chopped
300g dark chocolate, chopped
Using a 7cm metal ring.
Line rings with paper making sure it is higher than the ring.
Make firm meringue with whites and sugar.
Fold in the prunes & chocolate gently.
Pipe into rings.
Bake 160C for 20 minutes then reduce to 150C and cook further 10 minutes or until firm.
Leave in the oven with the oven off and the door open to dry out until cold.
Keep stored in fridge with paper still on the outside, in an airtight container.
For the butterscotch brittle:
Make a dry caramel with the sugar, whisk in the butter and pour onto a tray lined with parchment paper to set. Break into pieces and decorate on top of the torte.
Crème fraiche – 1 dessert spoon per serve.
Recipe from the launch of Crown Ambassador Fifth Vintage at Luminare in South Melbourne.