One of the best things about going on holiday is the fact that you rest, eat and relax. So far we have done all of the above- a little more eating than we really need but I figure we'll get back on track once we are back in Sydney and back to normal.
My sister-in-law wont let me cook "A chef doesn't need to cook on a holiday Camilla", she told me on my very first day so I have been sitting back and enjoying her wonderful cooking and watching my waistline double in size. It also didn't help when she whipped up a wonderful chocolate cake for dessert last night. The smell was intoxicating and when she served it with lashings of cream the centre was still warm, I was in complete heaven!After taking a few bites the flavours of dates, hazelnuts, almonds and walnuts shone through and you couldn't help but take another bite. Alex managed to force down all his broccoli because the smell of the baking cake was driving him wild and once on the table it got eaten in seconds.
Like me Arwen adds to recipes and plays around with them to give the dish a more personalised touch, so if you don't like walnuts, dates or almonds swap them out for the foods you love. The other thing I like about this chocolate cake is the fact that is isn't full of fats and sugar. Half a cup of sugar for a good family chocolate cake and no butter almost makes this good for you!
So while your still thinking you must drop a few pounds, spoil yourself and enjoy this decadent yet healthy chocolate cake (you know dark chocolate is good for you- right?)
Arwen's Family Chocolate Cake
250g mixed unsalted nuts roughly chopped (almonds, hazelnuts,walnuts)
250g pitted dates/dried figs, chopped
1 cup dark chocolate buds
1/4 cup cocoa powder, sifted
6 egg whites
1/2 teaspoon salt
1/2 cup caster sugar
Grease a spring form pan with cooking spray and line with non-stick baking paper, preheat oven to 180 (350) degree then set aside.
Combine nuts, fruit and chocolate bits in a large bowl then stir in cocoa powder.
In a separate bowl whip egg whites with salt until soft peaks form. Slowly add sugar and whisk after each addition until whites are shiny and thick.
Use a metal spoon to fold your egg white mixture into your fruit and nut mixture then fold until just combined.
Place mixture into your spring form pan and bake for 45 minutes.
Turn off the oven and open then door to cool the cake in the oven (the egg whites need the dry heat for best results)
Cut into wedges and serve cool or slightly warm with thickened cream
Note: Arwen has a fan forced oven so she lowers the heat a little to 170 and turns off the oven about 5 minutes earlier so just keep an eye on your oven