Chocolate And Date Meringue Cake (2) Recipe

Name: Chocolate And Date Meringue Cake (2)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g dark chocolate, broken into squares; 1 1/2 cups dates; 1 1/2 cups flaked almonds; 1 1/4 cups almond meal; 5 egg whites; 3/4 cup caster sugar; flaked almonds to decorate; creme fraiche to serve; GANACHE; 200g dark chocolate, finely chopped; 1/2 cup pure cream

Servings: persons

1
Grease a 22-24cm round springform pan. Line base and sides with baking paper.
2
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.
3
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.
4
Gently stir a quarter of the meringue into chocolate mixture. Then gently stir in remaining meringue. Spoon into prepared pan. Smooth top.
5
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.
6
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.
7
Spread ganache over top of cold cake. Decorate with extra almonds and serve with creme fraiche.

1854

kcal

Calories

126

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300g dark chocolate, broken into squares, 1 1/2 cups dates, 1 1/2 cups flaked almonds, 1 1/4 cups almond meal, and more.

Yes, Chocolate And Date Meringue Cake (2) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Date Meringue Cake (2)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions