When it comes to sharing a good dessert, this wickedly sticky chocolate and date meringue is perfect. Not so quick to make, maybe save this treat for a weekend dinner party. Delicate, light and totally decadent all in one, it is a must. Don’t hold back.
Ingredients
| 5 | Egg whites (Main) |
| 180 g | Caster sugar |
| ¼ tsp | Rosewater |
| 180 g | Dried dates, chopped roughly (Main) |
| 180 g | Dark chocolate, roughly chopped (Main) |
| 200 ml | Cream, lightly whipped |
| 1 sprinkle | Chocolate, grated, to decorate |
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Directions
- Preheat an oven to 170C. Grease and line with baking paper the base of a 23cm spring-form cake tin.
- Place the egg whites in a large bowl and beat until stiff. Slowly add the sugar, letting it combine well after each addition. Add the rosewater and mix again.
- Gently fold through the dates and chocolate. Spoon the mixture into the cake tin and spread roughly. Place into the oven for 1 hour and 10 minutes, then turn the oven off and allow to cool. Place a wooden spoon in the door to keep it ajar as it cools.
- Place carefully onto a serving platter, spread over the cream and sprinkle with grated chocolate.
