CHOCOLATE DATE MERINGUE CAKE
Steps:
- Preheat oven to 170 degrees. Line the base of a 20cm round tin with baking paper. Butter and flour the tin and set aside. Put the eggwhites in a clean, dry mixer bowl and beat until quite foamy. Gradually beat in the sugar, a little at a time, until the meringue is thick and shiny, about 5 mins. Very gently fold int he chocolate, almonds, dates and vanilla, deflating the whites as little as possible. Scrape into the prepared tin and bake for about 40 mins or until a skewer comes out clean. Remove and loosen carefully around the sides with a spatula. Cool in tin on rack. The top will have risen and will collapse and crack as it cools. Once cool, invert onto a flat serving plate and chill for at least 6 hours (up to 5 days). When ready to serve transfer cake to a serving plate. Whip cream and spread over cake. Scatter with toasted almonds.
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Aroona
[email protected]I'm not sure about this cake. It seems like it might be too sweet for my taste.
Khan Nawaz
[email protected]This cake looks so good! I'm definitely going to make it for my next party.
Craig Chinzara
[email protected]I would love to try this cake, but I'm allergic to dates. Do you think I could substitute another ingredient?
Yuh Madda
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
muzawalu Kibirige
[email protected]This cake is a bit dry. I think I'll try adding some more butter or oil to the batter next time.
Judith Nyakakye
[email protected]I had some trouble getting the meringue topping to brown. I think I might have overbeaten the egg whites.
Mirriam Tembo
[email protected]This cake is a bit too sweet for my taste, but it's still good. I think I'll try using less sugar next time.
Nissan Mahmud
[email protected]This cake looks delicious! I can't wait to try it.
Eva Trevino
[email protected]I love the combination of chocolate and dates. This cake is a perfect balance of sweet and rich. The meringue topping adds a nice touch of texture and flavor.
Rajan Tp
[email protected]This cake was easy to make and turned out beautifully. I used a 9-inch springform pan and it worked perfectly. The cake was moist and flavorful, and the meringue topping was light and airy.
pro journ media
[email protected]I'm not a big fan of dates, but I was pleasantly surprised by how well they worked in this cake. The chocolate and date flavors complemented each other perfectly. The meringue topping was also a nice touch.
Aaron Maes
[email protected]This cake was a hit at my dinner party! Everyone raved about the rich chocolate flavor and the gooey date filling. The meringue topping added a perfect touch of sweetness and crunch. I will definitely be making this cake again.