Posted by: aboutalbion | March 31, 2013

Date and hazelnut chocolate fudge cake

date and hazelnut chocolate fudge cake

My kitchen-craft reached new heights yesterday with my first date and hazelnut chocolate fudge cake.

The recipe calls for two 20 cm loose-bottom sponge tins.  Line the bottoms with parchment paper, and brush the sides with a little vegetable oil.

These are the directions that I followed …….

For the date paste

100 g of dates, chopped
125 mL of very hot black coffee

Pour the coffee over the dates in a heat-proof bowl, leave to stand for at least half an hour, and then blend to a paste.  Set this paste on one side.

For the cake baking

4 large eggs at room temperature
150 g caster sugar
150g unsalted butter, gently melted and set aside
150 g hazelnut chocolate spread
250 g white self-raising flour
1 t baking powder

Whisk the eggs in a large bowl, and then gradually add in the caster sugar (while continuing to whisk) – until the mixture is paler and thicker.  Continue to whisk as the butter is slowly poured in.

Add in the hazelnut chocolate spread and the date paste, and then sieve the (combined) flour and baking powder into the bowl.  Gently incorporate the dry ingredients with the wet ones until the mixture is smooth.

Pour equal amounts of the batter into the pre-prepared sponge tins, and level off.  Bake both on the centre shelf of a pre-heated oven GM4 [180C, 350F] for 30-35 minutes.  Set aside to cool.

For the middle and top icing

100 g butter at room temperature
(zest of 1 orange – optional)
100 g of icing sugar
50 g cocoa powder
3T of boiling water
150 g hazelnut chocolate spread
40 g of roasted chopped hazelnuts

Whisk the butter (and orange zest – if being used) until it is soft, and then gradually whisk in the icing sugar.

Sieve in the cocoa powder and the boiling water, and mix to a smooth paste.  Add in the hazelnut chocolate spread and mix again to a smooth paste.

Spread half of the icing mixture in the middle, and spread the rest on top.

Scatter the roasted chopped hazelnuts over the top to complete this attractive and delicious cake.

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