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
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.
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.