Ingredients
- 5 egg whites
- 3/4 cup (185 g/6 oz) caster sugar
- 100 g (3 1/3 oz) glacé apricots, chopped
- 100 g (3 1/3 oz) glacé figs, chopped
- 80 g (2 2/3 oz) glacé ginger, chopped
- 250 g (8 oz) blanched almonds, finely chopped 250 g (8 oz) dark cooking chocolate, chopped
- 60 g (2 oz) dark cooking chocolate, melted
- 1 1/2 cups (375 ml/12 fl oz) cream
Method
1. Preheat oven to slow 150°C (300°F/Gas 2). Brush a deep 24 cm (9 1/2 inch) round springform (spring-release) pan with melted butter or oil. Line base and side with baking paper.
2. Using electric beaters, beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition; beat until sugar has dissolved and the mixture is thick and glossy.
3. Using a metal spoon, fold in fruits, ginger, almonds, and both the chopped and melted chocolate. Stir until just combined. Spread in tin and bake for 1 hour or until a skewer comes out clean when inserted in centre. Leave in tin for 15 minutes before removing. Cool on a wire rack. When completely cooled, whip cream until stiff peaks form. Using a piping bag with a plain nozzle, pipe swirls of cream on top of the cake. Decorate with chocolate leaves, if desired.
