Chocolate Baking Dessert

Chocolate and Turkish delight cake

Name: Chocolate and Turkish delight cake recipe
Prep time: 85 min
Cook time: 80 min
Total time: 165 min
Yield: 8
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; 100ml pure (thin) cream; 150g dark chocolate, roughly chopped

4 ratings

1h 25m

1h 20m

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by delicious. team

delicious. team

Oct 03, 2015

This Mediterranean-inspired dessert signals easy entertaining and adds the final touch to a long, laid-back alfresco lunch.

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.