Place nuts & cooking chocolate into food processor & pulse until roughly chopped.
Finely chop dates, cherries, figs & ginger.
Combine nuts, chocolate, fruit & cinnamon in large bowl.
Beat egg whites until stiff, gradually beat in sugar until dissolved.
Fold egg whites into fruit & nut mixture.
Spoon into a 25cm lined cake tin.
Bake in pre-heated oven (180deg) for about 1 hr.
Allow to cool in open oven.
Dust with icing sugar & serve with champagne berries (recipe below) and cream
Heat sugar and water to make syrup
Then add frozen raspberries, cinnamon quill, lemon and champagne
Cook for about ten minutes then turn off and add fresh berries:
Keeps for at least 1 week in airtight container.
Use leftover egg yolks to make delicious home made aioli.
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