Chocolate, Date and Almond Cake

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

1. Preheat oven to 170 deg cel.
2. Prepare your chocolate, dates and almonds as above and place into a large bowl.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.