Ingredients
125 grams of chocolate pieces
125 grams of peeled, ground almonds
90 grams of de boned, chopped dates
4 egg whites
A pinch of tartar cream
180 grams of sugar
Truffle sauce, for serving
Preparation
- Melt the chocolate in a double boiler. Let it cool (but do not let it solidify again). Mix the dates and the almonds in a recipient.
- Beat the egg whites and gradually go adding in the sugar while constantly mixing until it stiffens. Add in the almonds and the dates and then the melted chocolate.
- Pour the mixture into a detachable 22 centimeter baking mold (previously greased with baking sheet on it). Bake at a medium temperature of 180 degrees for 50 minutes or until a wooden pick inserted in the middle of the cake comes out clean. Allow it to cool in the same baking mold.
- To serve, remove the lateral sides of the baking mold and accompany it with truffle sauce or a few spoonfuls of whipped cream, glazed strawberries and chocolate shavings.
Serves 8.
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