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Cake:
Mousse:
Make Cake:
Roughly chop the chocolate, almonds, and dates into bite-sized pieces.
Whisk the whites until soft peaks form, then gradually add sugar. Fold in the chocolate/nut/date mixture and pour into tin. Cook 45 minutes until top is golden brown. Let cool in tin.
When cool, run knife around edge of cake and remove from tin. Put cake on to a flat serving plate. Encircle with one or two strips of parchment or non-stick baking paper.
Cut the paper about 2-1/2cm (1") higher than the cake and long enough to wrap around the circumference. Replace ring of springform tin around papered sides and secure; this will hold mousse in place.
Make Mousse and Assembly:
Whip remaining cream until beater marks are just visible. Fold chocolate/cream mixture in, and pour on cake, smoothing surface. Refrigerate overnight.
Remove cake from pan, remove paper and smooth sides with a knife. Decorate with grated chocolate.
Poster's Notes:
Posted by Renée Glass
Nutritional Info Per Serving: N/A
7 egg whites
230g (8 ounces) sugar
250g (9 ounces) dark chocolate
200g (7 ounces) almonds, roasted
100g (about 3 ounces) dates
550ml (19 fluid ounces) cream or pareve cream
225g (8 ounces) dark chocolate, broken into pieces
Preheat oven to 180°C (350°F). Grease and flour a 26cm (10") springform tin.
Melt chocolate with 175ml (6 fluid ounces) of the cream in a double boiler, stirring occasionally. Cool.
Don't be put off by the long instructions, they are very explicit, but actually very easy to make. It is even suitable for Pesach and also for gluten intolerance people.