I love the irony of posting a cake recipe today. Its day one of 12WBT round two so cake couldn’t be further from my mind right now, I’m excited about cracking out my new skipping rope and getting busy with an at home workout after the kids are in bed tonight.
However, this cake is amazing and it needs to be shared.
After eating an amazing gluten free chocolate cake at a friend’s house I was inspired to try my hand at something similar. It was Steven’s birthday on Thursday so I had a perfect excuse. It was so good that I made another one on Saturday to take to another friend’s house for dinner. I think it’s safe to say that this will be my new go to cake when I need to trot out a quick dessert.
I do believe it is gluten free…I’m no expert on the subject so correct me if I am wrong. It is also really easy to make and with no flour it’s a good one for the kids to help with because you don’t need to worry about over mixing until the last step.
Chocolate, Walnut & Date Cake – Serves 12+
350g Pitted Dates
150g Unsalted Butter
250g Dark Cooking Chocolate (I used the Woolies Macro Organic)
Preheat the oven to 150C. Grease and line a round tin, spring form is a good choice because it is relatively fail safe.
Pop the dates into a bowl and cover with boiling water, leave to sit for 5 minutes while you get on with the next couple of steps.
Finely chop the walnuts. Feel free to do it by hand but some sort of machine makes things faster. You want to make a kind of walnut rubble, with some texture to it, not a meal.
Melt the butter and dark chocolate together. I do this in the microwave on half power in 1 minute bursts, it usually only takes two.
Drain the dates and process them into a paste
Mix together the dates, walnuts and melted butter and chocolate until well combined.
Crack your eggs one at a time, pop the yolks straight in with the cake mix but put the whites into a separate clean, dry bowl. Use beaters to whip your egg whites to soft peaks.
Fold half the egg whites into the rest of the mix until combined followed by the second half. I am usually more vigorous with the first half to get it blended in then gentler with the second to maintain as much air as possible.
Tip mixture in to the tin and bake in the oven for 45 minutes.
A dusting of icing sugar is enough to finish it off but if you are feeling extra decadent ganache is always a good thing.
Serve warm or cold with cream, ice cream or thick vanilla yoghurt.
Seriously good stuff.