Recipe

		Moroccan Chocolate Cake
		Serving Size - 8
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

10 egg whites

½ Cup superfine sugar

2 Tbsp self rising flour

1 Cup good chopped-up dark chocolate

1 Cup chopped fresh dates

1 Cup chopped roasted almonds

Confectioners’ sugar, to dust

Serve: Strawberries, chocolate sauce, ice cream

Preheat the oven to 400 degrees. Grease and line a 9 inch round cake tin (about 3 inches deep) Whisk the egg whites until stiff while adding the superfine sugar and flour a bit at a time (this mixture should resemble that of meringue). Fold in the chocolate, dates and almonds. Spoon mixture into the prepared cake tin. Bake the cake for 15 minutes, until the cake rises, then reduce the heat to 200 degrees and cook for a further 10 minutes to cook in the center. Cool slightly. Dust with confectioners’ sugar. To serve, cut into wedges and drizzle with chocolate sauce. Garnish with strawberries and serve with ice cream.