Ingredients:
- 2 cups whole almonds (not blanched)
- 250g dark chocolate
- 6 egg whites
- 2 cups castor sugar
- 1 cup pitted dated – finely chopped
- 300 ml cream
- 1/2 cup sliced almonds to garnish
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How to do:
- Preheat oven to 160.
- Grease a deep 25 cm round spring form tin and line with baking paper.
- Chop the whole almonds in a food processor.
- Roughly chop the chocolate with a knife or processor and reserve.
- A few tablespoons for garnish.
- Beat egg whites until really stiff.
- Add the castor sugar slowly a teaspoon at a time, until the mixture is thick and glossy.
- Fold through the chopped almonds, chocolate and dates.
- Spoon the mixture into the prepared tin and bake for 1 1/2 hrs.
- Cool in the tin before placing onto a serving plate.
- Whip cream and spread generously over the top.
- Sprinkle with the reserved chocolate and sliced almonds.
- Keep chilled until serving time.
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TIP :
- I keep it in the tin – with the cream on top until just before serving.
- Otherwise I have found that it sinks in the middle – so please remember.
- This – only out of the tin just before serving.
Always so delicious
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Words: Les Seaman
