Moroccan Chocolate Cake

Fluffy eggy cake, loaded with goodies!

Chocolate chunks, dates, and almonds all loaded

into a soft sponge cake.

This was a very interesting cake to make.  It took almost 

an entire dozen eggs, 10 to be exact.  You use only the egg whites,

so have a plan for some delicious custard, or hollandaise sauce, or 

aoli or mayo, or any yolk rich dishes you can think of.

And yes, you will need to whip and whip and keep whipping all those egg whites 

for about 15 minutes until you get that nice stiff meringue like mixture 

to sustain the weight of all the chocolate, almonds and dates

that will fill the cake.  

This cake was the perfect way to end the flavorful, spice filled 

meal of Moroccan food, for our 

Christmas Eve Feast 2016.

As Always, 

ENJOY!

Recipe courtesy of: Moroccan Modern by Hassan M'Souli

Ingredients

• 10eggwhites
• 110 g(½ cup) caster sugar
• 2 tbspself-rising flour
• 1 cupchopped dark chocolate
• 1 cupchopped fresh dates
• 1 cupchopped roasted almonds
• icing sugar, to dust
• chocolate sauce, to serve
• strawberries, to garnish
• ice-cream, to serve

• Instructions

  Preheat oven to 200°C, 400 degrees F.  Grease and line a 22 cm, 7 cm-deep round cake tin. 9x3 round springform cake tin.

  In a clean, dry bowl, whisk the egg whites until stiff, adding the caster sugar a little at a time. When it is almost at stiff, then add the 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, 200 degrees F. 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.