Passover week - chocolate date and almond cake
I was given this recipe many years ago by a workmate called Jackie and it's handwritten in my notebook as Jackie's Date cake. It's quite simple to make as it's just a meringue with lots of chopped nuts, chocolate and dried dates folded through. One of my colleagues mentioned her Mum made the same cake but with hazelnuts and I've made a version using different dried fruits so it's pretty versatile recipe.
I didn't have to renovate this meringue cake recipe as it was always flourless.
Here's the recipe for you -
Chocolate, Date and Almond Cake
Ingredients:
250g dates, pitted and finely chopped
250g good quality dark chocolate
250g unblanched almonds
½ cup caster sugar
6 egg whites
Method:
Line the base and sides of a 23 cm/9 inch spring form tin with baking paper.
Preheat oven to 180°C/350°F.
In a food processor, process the almonds and chocolate until finely chopped. Combine with the chopped dates.
In a large bowl beat the egg whites until stiff. Add the sugar 1 tablespoon at a time and continue beating until the mixture forms a meringue. Gently fold in the date and nut mixture then spoon into the prepared tin.
Bake for 45 minutes or until lightly golden. Allow the cake to cool completely in the switched off oven, with the door slightly ajar. Refrigerate the cake overnight.
To serve:
300 mls cream, lightly whipped
Berries
To serve, remove the baking paper from the cake. Transfer the cake to a serving plate, top with whipped cream and berries.
It looks pretty impressive topped with whipped cream and berries. If you're looking for a dairy free option, I'm sure you could top the cake with a classic dark chocolate mousse but don't skip the berries as you need something fresh to balance out all the nuts, chocolate and dates.
I hope you're enjoying Passover Week 2014,
See you all again tomorrow with another recipe,
Jillian
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