- 1 lb dried Medjool dates, pitted and chopped
- 2 -1/2 cups water
- 2-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 tsp vanilla essence
- 3 eggs
- 1 cup chopped Lindt Excellence 85% Dark chocolate
Vanilla Meringue butter cream
- 4 eggs white
- 1 1/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch salt
- 3/4 cup unsalted butter, cut into cubes
Chocolate caramel drizzle
- 1 1/4 cup granulated sugar
- 1/4 cup water
- 3/4 cup 35% whipping cream
- 80 g Lindth Excellence 85% Dark Chocolate, finely chopped
- 1/8 tsp salt
- Preheat oven to 350 degree F. Lightly grease 3-7″ springform pans or 2-9″ springform pans. Set aside.
- Combine dates and water in a small saucepan over medium-high-heat, bring to a boil.
- Reduce heat to a low and simmer for 10 minutes or until dates are tender and about 1/3 cup liquid remains.
- Transfer to a food processor and pulse until smooth; set aside.
- Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Using electric mixer, cream butter with sugars until light and fluffy.
- Beat in vanilla; stir in egges, one at a time, scraping down sides after each addition.
- Stir in one-third of flour mixture; stir in half of date puree, mixing after each addition just until incorporated. Repeat additions of flour and date puree; stir in remaining flour mixture.
- Stir in chopped chocolate. Divide batter evenly among prepared cake pans.
- Bake for 40 minutes or until tester inserted in centre of cakes comes out with a few crumbs clinging to it.
- Let cool for 10 minutes in pans, then turn out onto racks to cool completely.
- In a double boiler over medium-low heat, whisk egg whites with sugar until sugar has fully dissolved and instant-read thermometer reads 160 degree F(70degress F). Remove from heat.
- Add vanilla and salt to egg white mixture, using electric mixer, whip until meringue holds stiff peaks and mixture is at room tempreture. Add butter, one cube at a time, beating well after each addition. (If mixture looks like it is separating, keep beating until it looks smooth again.) When butter has incorporated, reduce to medium-high speed; beat for 2 minutes or until silky smooth. (Use immediately, or refrigerate briefly if buttercream is too soft.)
- Spoon buttercream into piping bag fitted with large tip.
- In a medium saucepan, combine sugar and water over medium-low heat, stirring until sugar has disolved.
- Turn heat to medium-high; bring to a boil, and boil without stirring for 4 to 5 minutes, or until sugar mixture is deep gold.
- Remove from heat.
- Working quickly and being careful not to splash, stir in cream. Let cool slightly; add chocolate and salt, stirring until smooth.
- Let sauce cool to room tempreture.
- Trim domed tops from cake layers. Transfer one layer to cake board, plate or serving platter; drizzle with one third of the chocolate sauce.
- Pipe a circle of buttercream around cake, about 1/2 inch(1cm) from edge; fill with more butter cream.
- Top with second cake layer, drizzle with sauce and pipe buttercream over top.
- Add final cake layer; pipe remaining buttercream over top and side of cake, using a spatula to spread evenly.
- Drizzle remaining chocolate sauce over top and side of cake.
- Top with lindt truffles and chocolate sauce.
The best way to add chocolate to an already sweet dessert is to use chocolate that has a higher percentage of cacoa. This gives you all the bittersweet flavour without the extra sugar.