Chocolate and date cream cake
A recipe shared by our friendsVeggies Patagónicos (Paula & Alberto)
Ingredients for the base
75 grs of coconut oil
20 grs of almond or peanut flour (peanuts)
40 grams of whole sugar
140 grs of whole wheat flour (or buckwheat for gluten-free option)
Ingredients for date cream
20 soaked dates
1 Teaspoon vanilla extract
1 pinch of salt
Half orange scratch
1 teaspoon baking soda
Ingredients for Chocolate ganache
150 grs of bitter chocolate
150 cm3 of coconut milk
Preparation of the cake base
First, mix in a bowl the melted coconut oil, almond flour, sugar and flour until a well homogeneous mass is obtained. Cover it with plastic wrap and put it in the fridge for about 30 minutes.
After this, stretch the dough with a kneading stick by adding a little flour on the surface so that it does not stick and place the dough in an oven plate, adjusting it well with your hands as shown in the video.
Finally, bake about 15 minutes at 150 degrees and let it cool.
Preparation of date cream
First, leave the dates soaking for at least 4 hours. Discard the water and remove the bone.
Then process all the ingredients in the blender except the coconut milk that you will add little by little until you get the desired consistency, it has to be creamy and a little thick.
Preparation of chocolate ganache
Bring the coconut milk to boil, remove from the heat and add the chopped chocolate.
Then, mix until all the chocolate is melted and it is very creamy.
Preparation of the cake
Put a thick layer of date cream (approximately one centimetre thick) on the base of the cake.
Then pour a layer of chocolate and spread it well tilting the plate to each side, so that it is well covered. Finally, put it in the fridge 30 minutes or an hour and it is ready to serve.
Thank you friends for sharing this recipe