Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- For the cake:
- - 70 g of wheat flour
- - 40 g of apple juice
- - 30 g of syrup of dates
- - 30 g of corn oil
- - 20 g of stoned dates
- - 10 g of coconut, dried
- - 1 teaspoon grated lemon zest
- - ¼ teaspoon of cream of tartar
- - Salt
- For the cream:
- - 60 g of dark chocolate
- - 50 ml of milk of almonds
- - 40 g of rice malt
- - 20 g of corn oil
INSTRUCTIONS
- Mix in a bowl the flour with coconut, a pinch of salt and cream of tartar (or yeast).
- Gather in a glass the apple juice, the syrup of the dates and corn oil. Helping with a whisk beat the mixture to melt the syrup. Now pour the flour into the bowl and mix the ingredients for a few minutes, getting a smooth and homogeneous dough. Add the chopped dates, lemon zest and mix well.
- Lightly oil and flour 4 small molds (for the photo we selected a special heart-shaped mold). Settle the mixture and bake at 180 ° C for about 12 minutes. Let cool completely before removing the cakes from the molds.
- In a double boiler, melt the chocolate cutted in small pieces together with the malt and oil, stirring constantly. As soon as the chocolate has melted lremove from heat and let cool.
- Heat the almond milk in a saucepan until it is very warm (40 ° C). Remove from the heat and blend so that it will incorporate as much air as possible: You will get a slight but stable foam. Let it stand for a minute.
- Serve the cake of dates in a rectangular dish with beside a glass with chocolate sauce. Complete by adding the almond mousse and serve immediately.
