Torte
125g roasted hazelnuts
125g raw almonds or macadamias
250g dark chocolate, roughly broken
250g dates, chopped
1 tbsp baking cocoa, sifted
6 egg whites, at room temperature
½ cup (82g) Chelsea Icing Sugar
extra Chelsea Icing Sugar, for dusting

Brown Sugar Mascarpone Cream
2 tbsps Chelsea Soft Brown Sugar
250g mascarpone cheese

Torte
Preheat oven to 180°C conventional (160º C fan forced). Grease the sides and line the base of a 20cm spring form pan.
Place nuts and chocolate in a food processor and process for 30 secs to form chunky pieces. Add dates and cocoa.
Using an electric mixer, beat egg whites until soft peaks form. Add Icing Sugar, 1 tablespoon at a time, beating well after each addition. Continue to beat until thick and glossy.
Gently fold nut mixture into egg whites with large metal spoon. Spoon mixture into prepared pan. Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 mins before turning onto a wire rack to cool. Dust with extra Chelsea Icing Sugar. Serve with Brown Sugar Mascarpone Cream.

Brown Sugar Mascarpone Cream
Fold brown sugar through mascarpone. Refrigerate and use as required.

Note: Store mascarpone in an airtight container in the fridge for up to a week.