Step 1

Preheat the oven to 180°C. Grease a 23 cm cake pan with butter and line the base with parchment paper.

Step 2

⁠Melt the butter and dark chocolate together, then set aside to cool slightly.

Step 3

⁠Whisk the egg yolks with the icing sugar until pale and creamy.

Step 4

⁠Whisk the egg whites until they reach soft peaks.

Step 5

Fold the melted chocolate mixture into the egg yolk mixture.

Step 6

Add the ground almonds and diced dates, then mix until combined.

Step 7

Fold the egg whites into the batter in three additions, using gentle folding motions.

Step 8

Pour the batter into the prepared pan and bake for 25 minutes.

Step 9

Allow the cake to cool for 15 minutes before removing it from the pan.

Step 10

Serve with whipped mascarpone, mixed with 1 tablespoon of icing sugar.