Date, pecan and chocolate cake recipe

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Photography: Stuart Scott
Photography: Stuart Scott
  • Cuisine: Modern Australian
  • Servings: Serves 8
  • Cooking Time: More than 1 hour
  • Course: Dessert

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
hot fudge sauce, cream, to serve
cocoa, to dust
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Preparation

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.

If you enjoyed this Date, pecan and chocolate cake recipe then browse more Modern Australian recipes, dessert recipes, cake recipes, child-friendly recipes, baking recipes and our most popular hainanese chicken rice recipe.

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