Turkish Style Chocolate Cake

This sublime chocolate cake is filled with rich halva, pitted date and brandy and adds the finishing touch to a long, laidback alfresco lunch.

The ingredient of Turkish Style Chocolate Cake

• 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
• 2 tablespoons slivered pistachios
• 2 tablespoons pomegranate seeds optional
• small mint sprigs to serve
• 100ml pure thin cream
• 150g dark chocolate roughly chopped

The Instruction of turkish style chocolate cake

• preheat the oven to 170c 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
• 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
• while hot poke several holes in the top of the cake with a skewer pour brandy over cake then cool completely in the pan
• 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
• 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

Nutritions of Turkish Style Chocolate Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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