Ingredients

• 8 oz / 225 g chocolate (cooking and bitter mixed), melted
• 4 oz / 125 g butter, melted
• 8 oz / 225 g plain digestive biscuits, crushed
• 1 tbsp / 15 ml sesame seeds
• 6 oz / 175 g dates or figs, chopped, mashed with 4 tbsp / 60 ml hot water
• ¼ pint / 150 ml whipping cream
• 5 oz / 150 g natural yogurt
• 1 tbsp / 15 ml icing sugar, sieved
• 2 tbsp / 30 ml brandy
• 2 oz / 50 g flaked almonds, toasted
• 1 oz / 25 g chocolate, grated
• ½ pint / 300 ml whipping cream
• 1 egg white
•   chocolate flakes, to decorate

Method

1. To make the bottom layer, melt the chocolate and butter gently together. Mix in the crushed biscuits and sesame seeds, then work in the date (or fig) paste. Pack into an 8–9 in / 20–22.5 cm loose-bottomed cake tin. Chill.
2. To make the middle layer, whip the cream until quite stiff. Continue whipping while adding the yogurt, icing sugar and brandy, then fold in the toasted flaked almonds and grated chocolate. Spread over the base. Freeze for at least 2 hours.
3. One or two hours before serving, transfer the cake carefully to a serving plate. Whip the cream, whisk the egg white and fold in. Spoon this lightly over the layers. Decorate with chocolate flakes. Chill until ready to serve.

Notes