Grease a 22-24cm round springform pan and line base and sides with baking paper.

Process dark chocolate in a food processor until finely chopped and transfer to a large bowl.

Process dates until finely chopped and add to the bowl with the chocolate.

Process flaked almonds until roughly chopped and add to the bowl.

Stir in almond meal.

Beat egg whites in a small bowl of an electric mixer until soft peaks start to form.

With the motor operating, add caster sugar, 1 Tbsp at a time and continue to beat for 5 minutes until the meringue is smooth and glossy.

Gently stir a quarter of the meringue into the chocolate mixture.

Gently stir in remaining meringue.

Spoon into the prepared pan and smooth the top.

Cook in a moderate oven (180C) for about 55 minutes or until golden brown and firm to touch.

Stand for 10 minutes in the pan.

Remove side and base and transfer cake to a wire rack to cool.

To make ganache, place finely chopped dark chocolate in a heatproof bowl.

Bring pure cream to a boil in a small saucepan.

Pour the hot cream over the chocolate and stir until smooth.

Stand at room temperature, stirring occasionally, until spreadable.

Spread the ganache over the top of the cold cake.

Decorate with extra flaked almonds and serve with creme fraiche.