Heat oven to 180C

Roughly chop dates, cacao melts and almonds – set aside in large bowl

Beat egg whites until stiff peaks form and gradually add sugar

Fold into date, cacao, almond mix

Pour into greased, foil lined 23cm spring form pan

Bake for 1 Hour or until set

Open oven door slightly and allow Torte to cool in pan

Turn onto cake plate and refrigerate overnight (will keep for several days or can freeze)

Serve by itself or with organic cream, yoghurt, ice cream etc