serves
8
cook
1 hour
serves
8
people
cooking
1
hour
Ingredients
6 eggwhites
1 cup (220g) caster sugar
1½ cups (150g) chocolate melts, melted
1¼ cups (200g) chopped dates
½ cup (60g) chopped pecans or walnuts
¼ cup (35g) plain flour
cocoa, to dust
Instructions
Preheat oven to 180°C or 160°C fan. Grease and line a 23cm springform pan.
Using an electric beater, beat eggwhites in a bowl until firm peaks form. Gradually beat in sugar, until thick and glossy.
Lightly fold in remaining ingredients and pour into prepared pan. Bake for 50-60 minutes, until firm.
Turn off oven, leaving cake inside to cool completely. Chill until required. Cut into wedges and serve with hot fudge sauce and cream, dusted with cocoa.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
