Chocolate and almond cake with dates
I saw this chocolate and almond cake with dates on thisWaitrose recipe cardand thought I’d try it out. I used top quality chocolate so had to add more sugar to the recipe. Also, I don’t like olive oil in cakes, so instead I used rapeseed oil. (Sunflower oil would work too). The cake is gluten-free and really moist and delicious, perfect with your morning coffee.
Ingredients
Method
- Pour 150 ml boiled water over the dates and let them soak for 10 minutes.
- Melt the chocolate in a bowl, set above over simmering water – don’t let the bowl touch the water. Set aside to cool.
- Preheat the oven to 180°C. Grease a medium, about 20 cm, springform cake tin and line the base with baking paper.
- Whizz the dates with the water in a blender until you get a smooth purée.
- Separate the eggs into tow bowls – the egg whites in one, and the yolks in another.
- Using electric mixer, beat the egg whites to stiff peaks with a pinch of salt and third of the sugar.
- Add the oil to the egg yolks and mix well until combined.
- Add the dates purée, the melted chocolate and the sugar. Beat again for a few seconds until combined.
- Fold in the ground almonds, cocoa & baking powder, then fold in the egg whites until just combined.
- Transfer the mixture into the cake tin, then smooth the top with a spatula.
- Bake in the middle of the oven for about 30 minutes. It should remain a bit gooey in the middle.
- Let it cool in the tin, then gently open the spring-form and transfer the cake onto a plate.
- Dust with icing sugar or cocoa powder. Serve it with custard or brandy cream on the side.