Meringue with nuts, dates and chocolate

Meringue with nuts, dates and chocolate

By
From
Cooking from the Heart
Serves
10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
6 egg whites
1 1/2 cups caster sugar
2 cups ground almonds or hazelnuts
1 1/4 cups dark chocolate chips
1 1/4 cups dates or dried apricots, chopped

Chocolate icing

Quantity Ingredient
1/3 cup dark cooking chocolate, chopped
1 teaspoon vegetable oil

Method

  1. Preheat the oven to 160°C. Line a round 24 cm springform cake tin with baking paper.
  2. Beat egg whites in a bowl, gradually adding sugar. Beat until the mixture becomes stiff. Fold in the remaining ingredients.
  3. Spoon the mixture into the prepared tin and bake for 1 hour. Remove from the oven and allow to cool.
  4. To make the chocolate icing, melt the chocolate in the microwave or in a double boiler, making sure the water doesn’t touch the top pot. Gradually stir in the oil. Drizzle the mixture over the cooled cake and serve.
Tags:
Jewish
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