- This is a three layered cake with a date and almond base, a gooey chocolate filling and a thin chocolate glaze on top. An ideal cake for a special occasion when you have a large gathering to cater for. Perfect for entertaining as you need to prepare this in advance and in stages. This cake also works beautifully with a dairy option too!
- Preparation Time: 45 minutes plus overnight to set
- Cooking Time: 15-20 minutes
- Serves: 10 - 12 people
Ingredients:
- For the base:
- 250g dried dates – pitted, soak in warm water for 10 minutes
- 350g toasted almonds
- 1 tablespoon cocoa powder
- For the filling
- x2 100g Pudology deeply decadent chocolate pud
- 200g plain dark non dairy chocolate
~
- 300g raw almonds – soaked in water for 4 hours or overnight and drained
- 350g Pudology natural coconut yoghurt alternative
- 2 teaspoons vanilla essence
- 50g maple syrup
- Topping
- 150g plain dark chocolate -
- 100g Pudoglogy deeply decadent chocolate pud
- 100ml non dairy single cream
- 30g non dairy margarine
~
- Cocoa powder
Method
- Line a 22cm loose base cake tin with baking parchment paper.
- Preheat the oven to 200C/ 400 F/ Gas mark 6.
- Drain the dates from any excess water.
- Place the dates, almonds and cocoa powder in the food processor.
- Bake the base for 10-12 minutes or until golden.
- For the filling, place the pudology chocolate puds and dark chocolate in a glass dish above a saucepan of boiling water (bain marie). Melt gently.
- Place the drained almonds and coconut yoghurt in the food processor and whizz until smooth.
- Add the melted chocolate mixture, vanilla essence and maple syrup and mix well.
- Spoon into the base and level out with a knife so that the filling is evenly distributed.
- Place in the fridge to cool for about 4 hours or overnight or into the freezer for 1 hour.
- For the topping, gently melt the chocolate, Pudology deeply decadent pud and margarine in a saucepan. Add the single cream. Stir well until smooth.
- Pour over the ‘cheese cake’ and return to the fridge to set, again for about 4 hours or overnight. Finish with a dusting of cocoa powder.
