Date, almond and chocolate torte

1.Preheat oven to moderate, 180°C. Line 2 oven trays. Trace a 23cm circle on each.

2.In a clean bowl, using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, beating constantly until thick and glossy.

3.Lightly fold in remaining ingredients. Divide mixture between trays. Lightly spread to form 2 rounds. Bake for 30-35 minutes until firm. Cool torte in turned-off oven with door ajar. Refrigerate until required.

4.Sandwich discs together with cream. Dust with cocoa. Serve in wedges, topped with berries.