250gms pitted dried dates
250gms blanched almonds
250gms dark chocolate buttons
6 large egg whites, at room temperature
150gms (approx 2/3 cup) caster sugar
Place the multipurpose blade into the food processor. With the motor running drop the dried dates into the small chute and process about 8 seconds until roughly chopped. Remove the cover, add the nuts and chocolate to the bowl and process another 5 - 7 seconds to roughly chop. Don't over process.
Attach the whisk to the stand mixer. Beat egg whites on speed 8 until stiff then gradually add in the sugar, beating for 5 minutes to a shiny meringue.
Add the chopped date chocolate mixture and mix on speed 1 for 5-7 seconds to gently combine or or alternatively fold together gently with a large wooden spoon.
Spoon evenly into a 22 cm cake tin lined with foil
Bake 170 degrees for 40 mins.