CHOCOLATE AND TURKISH DELIGHT CAKE

INGREDIENTS

6 eggwhites 1 cup (220g) caster sugar 1 cup (125g) almond meal 500g chocolate halva, chopped (see note) 150g pitted dates, chopped Grated zest of 2 oranges 120g dark chocolate, finely chopped 1/4 cup (60ml) brandy 2 tablespoons edible dried rose petals (see note) 2 tablespoons slivered pistachios (see note) 2 tablespoons pomegranate seeds (optional) Small mint sprigs, to serve Chocolate glaze 100ml pure (thin) cream 150g dark chocolate, roughly chopped

METHOD

1 Preheat the oven to 170°C. Grease and line a 24cm springform cake pan with baking paper. Beat eggwhites with electric beaters until stiff peaks form. Gradually add sugar, beating constantly, then beat for 5 minutes or until thick and glossy. 2 Fold in almond meal, halva, dates, zest and chocolate until just combined. Spoon mixture into the cake pan, then bake for 1 hour 20 minutes or until dry and firm to the touch (the cake will still be moist in the centre when tested with a skewer). 3 While hot, poke several holes in the top of the cake with a skewer. Pour brandy over cake, then cool completely in the pan. 4 Meanwhile, for the glaze, place cream and chocolate in a pan over low heat, stirring until smooth. Remove from heat and stand for 30 minutes or until a thick pouring consistency. 5 Remove the cooled cake from the pan, transfer to a platter and pour over the chocolate glaze, allowing it to drip down the sides. Decorate with rose petals, nuts, pomegranate seeds (if using) and mint.

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