sharing recipes from one generation to the next
I wrote, having just made and baked the chocolate meringue cake photographed.
I’ve made this cake numerous times in the past, and I specifically chose this recipe for our party for all the above reasons. My head was full of Christmas party plans, then without thinking, I added dried dates rather than the fresh dates I had bought specifically for this cake.
The cake tasted great, there are no leftovers to photograph, but the crusty shell shattered into a thousand pieces as I sliced the cake into portions. I dusted the crumbled surface generously with icing sugar, so my guests were none the wiser, but my glamorous party piece was a visual disaster. I served the cake with whipped cream and strawberries on the side, the flavour saved the day
8 egg whites at room temperature
160g castor sugar
1 teaspoon vanilla essence
250 g dark 70% cocoa chocolate bits
250 g walnuts
250 g fresh medjool dates (no pips) roughly chopped
Preheat the oven to 160C. Grease and line a 25cm springform pan.
Whisk the egg whites into soft peaks. Beat in the vanilla, then whisking continuously add the sugar to the egg white 1 tablespoon at a time. You will have a thick glossy meringue. Stir in the chocolate, nuts and dates.
Spoon the meringue into the cake tin and smooth the surface.
Bake for approx 1 hour or until the centre of the cake is firm. remove from the oven, allow to rest for 10 mins then remove to outside of the cake tin. Allow to cool with the base of the tin in place.
Can be decorated with whipped cream and chocolate.
I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!
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