Grease and line a 9 inch round cake tin about 3 inches deep.
Whisk the egg whites until stiff while adding the superfine sugar and flour a bit at a time (this mixture should resemble that of a merfingue). Fold in the choclate, dates, and almonds. Spoon mixture into the prepared cake tin. Bake the cake for 15 minutes, until the cake rises, then reduce temperature to 200 degrees and cook for a further 10 minutes to cook the center. Cool slightly, then dust with confectioners' sgar.
To serve, cut into wedges and drizzle with chcolate sauce.
Garnish with strawberries, and seve with ice cream.