C Hocol Ate And Almond C Ake - Swann Fearne SP21040 Care & Use Instructions

C HOCOL ATE AND ALMOND C AKE

I N G R E D I E N TS
300g dark chocolate, min 70%
cocoa solids
225g coconut oil or unsalted
butter
100g pitted medjool dates
6 eggs
100g ground almonds
200g coconut palm sugar
1 tsp vanilla extract
¼ tsp sea salt, plus extra to serve
Cocoa powder to dust
2 tbsp flaked almonds
PREP TIME: 15 MINS
COOKING TIME: 45 MINS
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3 - I N - 1 S T I C K B L E N D E R C A R E & U S E I N ST RU C T I O N S
SP21040 Fearne By Swan 3 in 1 Stick Blender IM.indd 20
S E RV E S 12
M E T H O D
Preheat the oven to 160°C / 140°C fan / gas mark 3 and grease and
line a 22cm round spring form tin.
Melt 250g of the chocolate and coconut oil or butter in a heatproof
bowl over barely simmering water.
Meanwhile, add the medjool dates and 2 of the eggs to the Fearne
by Swan food processor and blitz until the dates are very finely
chopped, transfer to the bowl of the Fearne by Swan stand mixer
with a whisk attachment.
Whisk in the remaining 4 eggs, ground almonds, coconut palm
sugar, vanilla and salt. Increase the speed to high and whisk in the
melted chocolate and coconut oil until everything has come together,
resulting in a thick, shiny mixture.
Pour the mixture into the cake tin and bake for 35-45 minutes, or
until the cake is set but with a little wobble in the centre. Cover
with foil if the top is browning too quickly. Leave the cake to cool
completely, then remove from the tin.
To serve, dust the cake with cocoa powder and sprinkle over the
flaked almonds and a little sea salt.
01/08/2017 14:20