Ingredients For the Dessert 1 tsp Baking Powder 5 Eggs 75 g Caster Sugar 1 tsp Vanilla Extract 2 tsp Instant Coffee Granules 1 Pinch Sea Salt 100 g Dark Chocolate (Melted) 150 g Unsalted Butter (Melted) 1 tbsp Cocoa Powder 200 g Walnuts 150 g Dates 75 g Light Brown Sugar 1 tsp Ground Cinnamon 120 ml Water (Boiled) * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Flourless Walnut, Date & Espresso Cake by Dan Serves 10 Total 1 hour 10 minutes Oven Temp 170 °C - 55 minutes Difficulty Not too Tricky Chef Helen Goh Method In a small bowl add the dates (stones removed), then make 120ml of coffee, then cover the dates with this and leave to soften. In a small pan melt the butter and chocolate and then leave to cool slightly. Put the walnuts in a food processor and process until finely ground (taking care not to overprocess, or they will become oily). Separate the eggs into two large bowls and then put the egg white bowl to one side for later. Add the light brown sugar to the egg yolks and mix until thick and pale then combine with the ground walnuts, cocoa powder, cinnamon, baking powder and salt. Without washing the food processor tip in the soaked date and coffee mix and then process to a smooth puree. Add the date puree to the mixture along with the vanilla extract and mix until combined. Whisk the egg whites until foamy, and then gradually add the caster sugar and continue whisking until they form medium peaks. Fold one-third of the meringue into the batter to loosen it and then fold in the rest. Pour the batter into a lined cake tin and bake for around 55-60 minutes and then leave the cake to cool completely in its tin.