This Mediterranean-inspired course signals simple summer amusive and adds the ultimate bit to an extended, laidback alfresco lunch.

INGREDIENTS
         6 eggwhites
         1 cup (220g) caster sugar
         1 cup (125g) almond meal
         500g chocolate halva, chopped (see note)
         150g pitted dates, chopped
         Grated zest of 2 oranges
         120g dark chocolate, finely chopped
         1/4 cup (60ml) brandy
         2 tablespoons edible dried rose petals (see note)
         2 tablespoons slivered pistachios (see note)
         2 tablespoons pomegranate seeds (optional)
         Small mint sprigs, to serve

CHOCOLATE GLAZE
         100ml pure (thin) cream
         150g dark chocolate, roughly chopped


METHOD

Step 1
    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.
Step 2
    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).
Step 3
    While hot, poke several holes in the top of the cake with a skewer. Pour brandy over cake, then cool completely in the pan.
Step 4
    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.
Step 5
    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.

Source : http://www.taste.com.au/recipes/turkish-torte/