Tasty and Easy Recipes

Ingredients:
Cake:
7 egg whites
230g (8 ounces) sugar
250g (9 ounces) dark chocolate
200g (7 ounces) almonds, roasted
100g (about 3 ounces) dates

Mousse:
550ml (19 fluid ounces) cream or pareve cream
225g (8 ounces) dark chocolate, broken into pieces

Method:
Preheat oven to 180°C (350°F). Grease and flour a 26cm (10″) springform tin.
Roughly chop the chocolate, almonds, and dates into bite-sized pieces.Whisk the whites until soft peaks form, then gradually add sugar. Fold in the chocolate/nut/date mixture and pour into tin. Cook 45 minutes until top is golden brown. Let cool in tin.
When cool, run knife around edge of cake and remove from tin. Put cake on to a flat serving plate. Encircle with one or two strips of parchment or non-stick baking paper.
Cut the paper about 2-1/2cm (1″) higher than the cake and long enough to wrap around the circumference. Replace ring of springform tin around papered sides and secure; this will hold mousse in place.

Make Mousse and Assembly:
Melt chocolate with 175ml (6 fluid ounces) of the cream in a double boiler, stirring occasionally. Cool.Whip remaining cream until beater marks are just visible. Fold chocolate/cream mixture in, and pour on cake, smoothing surface. Refrigerate overnight. Remove cake from pan, remove paper and smooth sides with a knife. Decorate with grated chocolate.

Ingredients:
Cake:
1 cup finely chopped dates
1 tsp. baking soda
1-1/2 cups boiling water
1/4 tsp. ground nutmeg
1-3/4 cups flour
1/2 tsp. salt
3/4 tsp. baking soda
1 tsp. baking powder
1/2 cup butter (or margarine)
1 cup sugar
2 eggs
1 tsp. vanilla extract

Topping:
1/2 cup sugar
1/2 cup nuts, chopped (optional)
2 cups chocolate chips

Method:
Toss the dates with the baking soda in a medium sized bowl. Pour the boiling water over them and stir. Set aside and let cool to room temperature.
While the date mixture is cooling grease a 9″x13″ pan and set aside. Preheat the oven to 350°F.
Sift together the nutmeg, flour, salt, baking soda and baking powder; set aside.
Cream the butter or margarine and sugar with an electric mixer. Add the eggs and vanilla; blend well. Pour in the date mixture and blend. Add the dry ingredients and beat until smooth.
Pour the batter into the prepared pan and top with the sugar, nuts and chocolate chips. Bake for 30 to 35 minutes until a toothpick comes out clean. This may be tricky because of the chocolate chips so you’ll have to work around them when checking for “doneness”.