TOULS’ CHOCOLATE, DATE AND ALMOND CAKE 0
May 15, 2009
300g Dark Chocolate – hand cut into small chips i.e anything from the size of a grain of rice to a penny coin
300g Dates – fresh ones are preferable but not necessary, can get some nice dried ones but not rock hard dry, make sure pips are removed and then dice into small chunks
300g Almonds – slivered or chips, not whole or big pieces – obviously not salted
6 egg whites
250 grams caster sugar
Preheat oven to 170 deg cel.
Prepare your chocolate, dates and almonds as above and shove into a large bowl.
In a separate bowl, beat egg whites until soft peaks form, then gradually add sugar whilst beating more, until stiff peaks form. This is basically a meringue mix.
Fold (this means gently so that the meringue mix stays fluffy) SOME of the meringue mix into the chocolate / date / almond mix to loosen it, gently gently fold through.
Then, fold the choc / date / almond / bit of meringue mix back into the remainder of the meringue mix – fold together gently – don’t stir or mix too much as the meringue will lose all of its air. YOU DON’T WANT THIS.
Once mixture is evenly distributed pour into 23-25cm round spring form cake tin. Shove it into the hot oven and cook for abouuuuut 1 hour. When done it will look like a crunch meringue on top and should be warm and chewy in the middle.
Serve once cooled with double cream and rasberry coulis OR just by itself – it tastes AMAZING served straight away i.e 1 hour after made, but it also lasts forever i.e. about a week in an air tight container.
THIS IS ONE OF THE YUMMIEST CAKES IN THE WORLD – EVERYONE THINKS IT IS DELICIOUS – KIDS, ADULTS, TRADESMEN.