One joyful whole. Chocolate cake, date almonds (Photo: Alon Mesika)
I admit that I'm not a big fan of "desserts", that is, sweet dishes that combine quite a few elements or all kinds of "deconstructions" of good old classics, but every once in a while it's worth a little to innovate, knowing in advance that we won't reinvent the wheel.
So this cake is completely a product of my feverish brain, but definitely retains a classic character and necessary combinations. What's even more interesting about the recipe is that it's completely dairy-free and gluten-free, so it's great for a variety of sensitivities, with no feeling at all that we've really given up on anything.
I was quite tense when the cake went into the oven and hoped everything would play the way I imagined. After about forty nerve-racking minutes, I am more than happy to announce that the cake even exceeded expectations and came out mellow and luxurious. The combination of the softness and moisture of dates, the corruption of chocolate, the depth and bitterness of cocoa and the nostalgic "marzipani" of almond flour came together into one joyful whole.
When the cocoa butter meets the tongue, it immediately melts. The result - a particularly mellow cake (Photo: Alon Mesika)
Some of you may not have yet encountered cocoa butter, which is produced during the processing of cocoa beans and together with the cocoa solids is used to make chocolate. It has a very delicate chocolatey aroma and melts at body temperature, meaning it contributes to the stability of the cake and also to a feeling of softness when it meets the tongue.
Cocoa butter can be found in nature stores and specialty baking shops and I highly recommend discovering and experimenting with this high-quality and effective raw material.
The addition of alcohol to the cake is optional, but highly recommended, and for those who are knowledgeable and lucky enough to get their hands on a bottle of Bucha Bukubuza (a fig wine distillate with deep roots in Tunisian Jewry), pour yourself a glass, add a few generous spoons to the batter and thank me later. Other types of alcohol are just as good, like whiskey or cognac, and rum will work just as well.
The basis of this cake is actually the mellowness, so it's important not to overbake and remove it from the oven when a sticky toothpick comes out slightly moist and not yet completely dry (a difference of 5 minutes baking).
I've also added a recipe for coconut toffee cream for those who really want to be pampered.
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Chocolate almond and date cakes with coconut toffee cream
Groceries
- 10 large dates
- 3 as a date opener weeps. Rum/whiskey/cognac is also possible
- 200 gramsdark chocolate
- 100 gramscocoa butter (found in natural food stores)
- 2 tablespoons high quality cocoa
- 200 galmond flour
- 4 eggs
- 70 gBrown sugar
- 1 teaspoonsalt
Caramel coconut toffee
- 1 cupSugar
- 17/<> cup coconut cream (min. <>% fat)
- 1/4 buckwheat
- Kursalt
- For conversion table click here >
Method of preparation
How do you make almond and date chocolate cakes with coconut toffee cream?
1 Roll the dates and soak in boiling water for about half an hour (until soft). Drain and mash well
2Melt together the chocolate and cocoa butter (micro-given)
3In a mixer with a whipping balloon, beat the eggs well with a teaspoon of salt and gradually add the brown sugar. Beat for about three minutes for an airy cream
4Beat in the melted chocolate and then the date puree and alcohol (if you skime)
5Mix together the rest of the dry ingredients (cocoa, almond flour and baking powder) and add to the batter in folding motions, using a licker, for a uniform mass
6Pour into a 26-diameter cake pan, lined with parchment paper greased with a little olive oil
7Place in the center of the oven preheated to 180 degrees Celsius, bake for about 40 minutes, check by inserting a toothpick into the center of the cake (it is recommended to remove when the toothpick is not completely dry and the center of the cake is still slightly soft to the touch). Cool thoroughly before slicing
8Caramel coconut toffee:In a wide saucepan with a thick bottom, melt the sugar over medium heat (about 10 minutes). At the same time, heat the coconut cream and add to the melted sugar, along with a little water (be careful, the boil is strong). Add the salt and cook over medium heat until a uniform, smooth and thick sauce is obtained (about 15 minutes on gentle bubbling)
9Serving: Slice the cake into generous slices and pour over hot caramel, serve alongside a strong espresso or good liqueur and savor
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Tags
- Chocolate cakes
- dessert
- Dates