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 alternative cake for Shavuot, or for those special occasions.
- Line a 22cm loose base cake tin with baking parchment paper.
- Preheat the oven to 200°C/ 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 to 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.
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
- 150g plain dark chocolate
- 100g Pudoglogy deeply decadent chocolate pud
- 100ml non-dairy single cream
- 30g non-dairy margarine
- Cocoa powder
- Preparation time
- 45 minutes
- plus overnight to set
- cooking time
- 15-20 minutes
Serves: 10-12 people