1/2 cup butter
1/2 cup sugar
8 eggs
8 egg whites
1/2 lb. pitted dates – chopped finely
1/2 lb. unblanched almonds – chopped finely
5 oz. unsweetened chocolate
1 Tbsp. vegetable oil
grease with vegetable oil one 10″ 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.