Date Cream- In a medium saucepan, whisk together, egg yolk, sugar, dessert cream and vanilla essence. Cook on medium heat, strirring to a thin cream consistency. Remove from the stove and pour into a bowl, stir in then chopped dates. Cover the surface of the cream with plastic wrap. Set aside at room temperature until ready to serve

Butter 6 ramekins, and dust with brown sugar. Place them in the freezer. Preheat your oven to 180 °C, thermofan

In a medium saucepan, add evaporated milk, dates and ground cardamom. Bring to a simmer, remove from heat cover with the saucepan with a plate and set aside for 15 minutes. Blend the mixture using a stick blender.

In a large bowl, whisk together, egg yolks, castor sugar, cocoa powder and ½ cup of date milk. Pour the mixture back into the saucepan and cook, stirring, on medium heat until you have a creamy consistency

Remove from the heat and pour the cooked cream over the melted chocolate, stick blend

Using a hand mixer fitted with a whisk attachment, whisk the egg whites and castor sugar to stiff peaks

Gently fold in the egg whites into the date cream, in 3 parts.
Divide evenly between the 6 ramekins and bake for 20 min. Serve immediately.

To serve, dust with icing sugar and drizzle the date cream over.