Many thanks to Libby Kartzoff, Gary Fry and his sister Jen for this recipe. Apparently the original recipe was from an old Gourmet Traveller by Kay and John Hansen, but a similar recipe can be found in Stephanie Alexander's Cookbook, but I notice the quantities are different and she doesn't use almonds.
In total I made 2.5 times the original recipe of varying size cake tins. I would think this recipe would have been best in my 26 cm spring form cake tin.
250g almonds, unpeeled
250g dark chocolate (Callebaut or Couverture)
6 eggs whites (Free Range)
1/2 cup sugar
Stainless Steel bowls
1. Chop almonds and chocolate into chunky pieces in the food processor
2. Cut dates finely
3. Beat eggs whites till they hold stiff peaks
4. Gradually add castor sugar
5. Fold in chopped nuts, chocolate and dates
6. Cook 160-180 degrees in lined spring-form pan - 45 minutes
7. Open oven door and allow to cool
8. Put in fridge overnight. Wait until cool/cold to decorate and cut
as can be very crumbly.
Spread with sweetened whipped cream with vanilla (not too sweet). I also made a chocolate ganache by melting chocolate with cream in a double boiler and letting it cool a bit, then dribbling over cake.
I added some pomegranate molasses, rosewater and castor sugar to the berries to give them a bit of extra flavour.