Serves 8-10

Ingredients

• 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

Instructions

1. Preheat oven to 350 degree F.  Lightly grease 3-7″ springform pans or 2-9″ springform pans.  Set aside.
2. Combine dates and water in a small saucepan over medium-high-heat, bring to a boil.
3. Reduce heat to a low and simmer for 10 minutes or until dates are tender and about 1/3 cup liquid remains.
4. Transfer to a food processor and pulse until smooth; set aside.
5. Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
6. Using electric mixer, cream butter with sugars until light and fluffy.
7. Beat in vanilla; stir in egges, one at a time, scraping down sides after each addition.
8. 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.
9. Stir in chopped chocolate.  Divide batter evenly among prepared cake pans.
10. Bake for 40 minutes or until tester inserted in centre of cakes comes out with a few crumbs clinging to it.
11. Let cool for 10 minutes in pans, then turn out onto racks to cool completely.

Buttercream

1. 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.
2. 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.)
3. Spoon buttercream into piping bag fitted with large tip.

Drizzle

1. In a medium saucepan, combine sugar and water over medium-low heat, stirring until sugar has disolved.
2. 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.
3. Remove from heat.
4. Working quickly and being careful not to splash, stir in cream.  Let cool slightly; add chocolate and salt, stirring until smooth.
5. Let sauce cool to room tempreture.

Assembly

1. Trim domed tops from cake layers.  Transfer one layer to cake board, plate or serving platter; drizzle with one third of the chocolate sauce.
2. Pipe a circle of buttercream around cake, about 1/2 inch(1cm) from edge;  fill with more butter cream.
3. Top with second cake layer, drizzle with sauce and pipe buttercream over top.
4. Add final cake layer; pipe remaining buttercream over top and side of cake, using a spatula to spread evenly.
5. Drizzle remaining chocolate sauce over top and side of cake.
6. Top with lindt truffles and chocolate sauce.

Chocolatier Tip

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.

Makes 4 doz

Ingredients 

• 8                  oz butter
• 3/4              cup half and half cream
• 2                  cups sugar
• 1/2              cup powder milk
•                      few drops of pink food colour
• 1/2              tsp elechi seeds crushed(cardamon seeds)
• 1/4              tsp nutmeg powder
• 1                  lb unsweetened coconut

For Stuffing

• 1/2              cup pistachio

For Rolling

• 1/4               cup coconut

Instructions

1. In a large saucepan heat butter, half and half cream and sugar, bring it to a boil and let it boil for 5 minutes, stiring a few times.
2. Add the rest of the ingredients and cook till the mixture is thick and starts forming a ball.
3. Let it cool for 10 minutes.
4. Take small amount of the mixture and roll into a 1″ ball, then roll the ball in the extra coconut.
5. Flatten this ball on a piece of plastic, put 1/2 a teasp pistachio in the centre, pick up the plastic with the four corners and make a tight bundle, making a ball again.
6. Roll the ball in coconut.

Ingredients Jambu 

• 1              lb pacific powder milk
• 6              oz all purpose flour
• 1              heaped tsp baking powder
• 2             cup whipping cream(500Ml)
• 4              cups oil for frying

Syrup

• 4               cups sugar
• 1/4            tsp nutmeg powder
• 1/4            tsp freshly ground cardomom seeds
• 1/4            tsp saffron

Instructions

1. Put the milk powder in a mixing bowl.
2. Add the all purpose flour and baking powder.
3. Make a stiff dough with the whipping cream.
4. Make small balls about 1 inch round.
5. Heat the oil in a wok at 350 degrees.
6. Deep fry the balls a few at a time (The balls will double in size) turning every few minutes to get an even colour.  Fry till they are light brown in colour and doubled in size.

Syrup:

1. Make a light syrup with sugar and 3 cups water.
2. Add the spices and the colour.
3. Add the warm balls in the warm syrup.  Let it soak for at least 6 hours or overnight.
4. Sprinkle it with almonds and Pistachio before serving.