Flourless Date & Hazelnut Cake
- 190g dates
- 100g water
- 40g Frangelico liqueur
- 135g butter
- 200g LINDT EXCELLENCE 70% Cocoa
- 150g eggs (3 large eggs)
- 60g yolks (3 large eggs)
- 1g salt
- 90g sugar
- 150g ground almonds
- 75g hazelnuts (roughly chopped)
- 100g LINDT SWISS CLASSIC Dark Chocolate
- 100g cream
Place the dates, water and Frangelico into a saucepan and simmer until soft. Blend the mixture until a pulp has formed – set this aside.
Melt the butter and LINDT EXCELLENCE 70% Cocoa chocolate together and set aside to cool. Whisk the eggs, yolks, salt and sugar until light and fluffy, then add the chocolate butter mixture.
Mix in the date pulp and then all the dry ingredients to form a smooth batter. Pour into a greased Le Creuset 20cm Springform Cake Tin and bake at 150°C for 35-40 minutes. (This cake will stay moist in the centre until cooled).
For the ganache:
Bring the cream to the boil, adding the broken pieces of chocolate. Stir until smooth and shiny. Once the cake has cooled totally at room temperature pour the ganache over the top, spreading to a decorative pattern and garnish with roasted chopped hazelnuts and edible gold leaf.