Chef Hassan M'Souli from Sydney's Out of Africa restaurant brings us his version of an exotic Moroccan cake, which mixes dates, nuts and chocolate.
- 10 eggwhites
- 110 g (½ cup) caster sugar
- 2 tbsp self-raising flour
- 1 cup chopped dark chocolate
- 1 cup chopped fresh dates
- 1 cup chopped roasted almonds
- icing sugar, to dust
- chocolate sauce, to serve
- strawberries, to garnish
- ice-cream, to serve
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 200°C. Grease and line a 22 cm, 7 cm-deep round cake tin.
In a clean, dry bowl, whisk the eggwhites until stiff, adding the caster sugar and flour a little at a time. Fold in the chocolate, dates and almonds.
Spoon the mixture into the prepared cake tin. Bake the cake for 15 minutes or until the cake rises. Reduce heat to 100°C and cook for a further 10 minutes. Remove from the oven and set aside to cool slightly.
Dust with icing sugar. To serve, cut into wedges and drizzle with chocolate sauce, garnish with strawberries and serve with ice-cream.