Chocolate and Turkish Delight Cake

Hierdie is ‘n baie besonderse koek. Dis ‘n Turkse koek waarvan ek die resep in ‘n tydskrif gekry het. Dit bevat Halva wat ‘n bestanddeel is waarvan baie middel oosterse koeke en lekkernye gemaak word. Soos bv. Nougat. Ek het dit in n winkel gekry wat Arabiese en Lebanese kosse verkoop. Dit kom voor in verskeie geure soos vanilla,lemon, pistacious. Die een kry die sjokolade een. Agterna kry hy skoon brandewyn oor maar ek het hom ook gemaak en in plaas van die brandewyn het ek sterk rooibos tee en lemoensap oorgegooi wat vir my lekkerder was. Baie maklik om te maak en heerlik.

CHOCOLATE AND TURKISH DELIGHT CAKE? 6 eggwhites 1 cup (220g) caster sugar 1 cup (125g) almond meal 500 g chocolate halva, chopped (see note) 150 g pitted dates, chopped Grated zest of 2 oranges 120 g dark chocolate, finely chopped 1/4 cup (60ml) brandy 2 tablespoons edible dried rose petals 2 tablespoons slivered pistachios 2 tablespoons pomegranate seeds (optional) Small mint sprigs, to serve Chocolate glaze 100 ml pure (thin) cream 150 g dark chocolate, roughly chopped

Preheat the oven to 170°C. Grease and line a 24cm springform cake pan with baking paper. Beat eggwhites with electric beaters until stiff peaks form. Gradually add sugar, beating constantly, then beat for 5 minutes or until thick and glossy. Fold in almond meal, halva, dates, zest and chocolate until just combined. Spoon mixture into the cake pan, then bake for 1 hour 20 minutes or until dry and firm to the touch (the cake will still be moist in the centre when tested with a skewer). While hot, poke several holes in the top of the cake with a skewer. Pour brandy over cake, then cool completely in the pan. Meanwhile, for the glaze, place cream and chocolate in a pan over low heat, stirring until smooth. Remove from heat and stand for 30 minutes or until a thick pouring consistency. Remove the cooled cake from the pan, transfer to a platter and pour over the chocolate glaze, allowing it to drip down the sides. Decorate with rose petals, nuts, pomegranate seeds (if using) and mint.

PHOTO: Hettie Bezuidenhout