This makes a great dessert chocolate cake. All the dried fruit, nuts and coconut give it plenty of chew factor and prevent it from tasting dry. The cream and berry topping mean that it is an easy dish to serve at the table. As it can be prepared in advance and made easily in a food processor, it is a great cake to add to the repertoire of chocolate cakes.
1/2 cup whole almonds
10 fresh dates, pitted
5 dried figs
150g 70% cocoa dark chocolate, chopped
100g butter, melted
1 cup coconut
1 cup GF flour
1 cup sugar
2 tsp baking powder
2 tsp vanilla extract
1 1/2 cups mixed berries (frozen or fresh)
1 cup sugar
500ml cream, whipped
- Place the almonds, dates and figs in a food processor and blitz until finely chopped.
- Add the rest of the ingredients and blitz for a minute or two until it is a fairly smooth cake batter.
- Preheat the oven to 160 degrees celcius.
- Spoon the cake batter into a greased and lined rectangular or square cake tin (approx. 25cm x 25cm or equivalent). Smooth until it is evenly covered the tin.
- Bake for about 45 minutes or until a skewer comes out clean.
- Put the berries and sugar into a small saucepan.
- Cook on a stovetop on a moderate heat until it comes to a boil.
- Drain the berries, then pour the syrup back into the saucepan.
- Bring the syrup to a boil and allow to simmer for 5-8 minutes until thickened, then pour over the berries. Allow them to cool in the fridge while the cake cooks.
- Once the cake has cooled, place onto a serving dish.
- Spread the whipped cream evenly on top.
- Spoon over the berries and syrup.
- Serve immediately or cover and place in the fridge until you are ready to serve.