CHOCOLATE AND DATE MERINGUE CAKE (2)
Steps:
- Grease a 22-24cm round springform pan. Line base and sides with baking paper. Process chocolate in a food processor until finely chopped. Transfer to a large bowl. Process dates until finely chopped. Add to bowl. Process almonds until roughly chopped. Add to bowl. Stir in almond meal. Beat egg whites in a small bowl of an electric mixer until soft peaks start to form. With motor operating add sugar, 1 Tbsp at a time. Continue to beat for 5 mins until meringue is smooth and glossy. Gently stir a quarter of the meringue into chocolate mixture. Then gently stir in remaining meringue. Spoon into prepared pan. Smooth top. Cook in a moderate oven (180C) for about 55 mins or until golden brown and firm to touch. Stand for 10 mins in pan. Remove side and base. Transfer cake to wire rack. To make ganache, place chocolate in a heatproof bowl. Bring cream boil in a small saucepan. Pour over chocolate. Stir until smooth. Stand at room temperature, stirring occasionally, until spreadable. Spread ganache over top of cold cake. Decorate with extra almonds and serve with crème fraiche.
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