grease with vegetable oil one 25 cm spring-form pan and line with greased wax paper chop nuts and dates. Process chocolate in food processor or grate on the large cut of food grater In a large bowl cream butter and sugar until light and fluffy. add egg yolks one at a time.

Fold in nuts, dates and chocolate pieces In another bowl whip the egg whites until they form soft peaks and fold all but half cup into the butter mixture. Pour into prepared pan bake for 40-50 minutes at 375. Let cool for 15-20 mins before turning out.

Melt 3 oz. white or dark chocolate and pour over cooled cake and refrigerate for at least two hours. Cut with hot knife Serve with fresh cream and maybe rose petals.