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Phoodie is a cookbook, restaurant, food blogger and regular contributor to Australia's largest women's website, Mamamia.
"My culinary obsession began when cooking, recipe writing and eating, with both my Greek and Lebanese grandmothers." After the world famous Le Cordon Bleu cookery school in London, then working with some of UK and Europe's top chefs, she then started her food blog.
Ingredients
- 400g Good Quality Dark Chocolate – hand cut into small chips
- 300g Dates – fresh ones are preferable but not necessary, make sure pips are removed and then dice into small chunks
- 400g Almonds – slivered or chips, roast in oven until golden, then allow to cool
- 6 egg whites
- 250 grams caster sugar
Method
- Preheat oven to 170 deg cel.
- Prepare your chocolate, dates and almonds as above and place into a large bowl.
- Using your Bakery Boss with the Wire Whisk, beat egg whites until soft peaks form, then gradually add sugar whilst beating more, until stiff peaks form.
- Using a wooden spoon, 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.
- Once mixture is evenly distributed pour into 23-25cm round spring form cake tin. Place it into the hot oven and cook for approx 1 hour. When done it will look like a crunchy meringue on top and should be warm and chewy in the middle.
- Once cooled, cover in sifted Icing sugar, then serve with double cream and raspberry 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.
The photograph and recipe was contributed to Food Thinkers by Phoodie (Peter Brennan Photography).