1/2 c Butter
1/2 c Sugar
8 Eggs
8 Egg whites
1/2 lb Pitted dates – chopped
-finely
1/2 lb Unblanched almonds – chopped
-finely
5 oz Unsweetened chocolate
1 tb Vegetable oil
grease with vegetable oil one 10″ spring-form pan and line with
greased wax paper chop nuts and dates. Process chocolate in food
processor or grate on the large cut of food grater
In a large bowl cream butter and sugar until light and fluffy. add egg
yolks one at a time.
Fold in nuts, dates and chocolate pieces
In another bowl whip the egg whites until they form soft peaks and
fold all but 1/2 cup into the butter mixture. Pour into prepared pan
~ bake for 40-50 minutes at 375. Let cool for 15-20 mins before
turning out.
Melt 3 oz. white or dark chocolate and pour over cooled cake and
refrigerate for at least two hours. Cut with hot knife Serve with
fresh cream and maybe rose petals.
Yields
1 servings
