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3 hours
Prep: 20 minutes
Cook: 40 minutes
569 calories per serving view nutrition facts
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| 1/2 | cup | butter | |
| 1/2 | cup | sugar | |
| 8 | large | eggs | |
| 8 | each | egg whites | |
| 1/2 | lb. | dates | finely chopped and pitted |
| 1/2 | lb. | almonds | unblanched and finely chopped |
| 5 | ounces | chocolate unsweetened | |
| 1 | tablespoon | vegetable oil |
Grease with vegetable oil one 10 inch 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.
| % Daily Value* | |
| Total Fat 46.0g | 71% |
| Saturated Fat 25.0g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 484mg | 161% |
| Sodium 308mg | 13% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 3.0g | 13% |
| Sugars 26.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 24% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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