Hazelnut and dates chocolate cake is a delicious, natural sweet treat, especially perfect for the cold season, due to the presence of chocolate. It is also ideal for being soaked in milk or as a dessert, accompanied by fresh cream.
The outer crust keeps the inside soft and moist but the key of this recipe are the dried Medjool dates, and their syrup so, you will not get the same result, the same lightness and humidity with the traditional dates.
Warm brown rice milk is another winning idea for a mixture that must be mixed very quickly so as not to get a hard dough, once baked. Alternatively, you can also use warm water.
For a gluten free version you can use brown rice flour, buckwheat or cornflour, while, for a vegan cake, you can replace the egg with one mashed banana or with the eggs replacer available at organic food stores.
Hazelnut and dates chocolate cake: Ingredients
8/10 dried Medjool dates, chopped
80 g (3 oz) toasted hazelnuts, chopped
1 tbsp organic baking powder
1 tbsp organic cocoa powder
1 pinch of sea salt
150 ml (5 fl oz) warm brown rice milk (or other vegetable milk)
5 tbsp dates syrup
2 organic free range large eggs
150 g (5 fl oz) dark chocolate 70%, melted
200 g (7 oz) whole wheat Sicilian ancient grain flour, sifted
Hazelnut and dates chocolate cake: Method
In a bowl, with the immersion beater, mix the chopped dates, 50 g (2 oz) hazelnuts, baking powder, cocoa and salt.
- Add the warm vegetable milk, date syrup, eggs, melted chocolate and mix with a wooden spatula or an electric whisk.
- Slowly add the flour and mix quickly.
- Pour the dough on a baking sheet, lined with parchment paper, cover with the remaining chopped hazelnuts and bake, in preheated oven, at 180° (350F/Gas 4) for 35-40 minutes.