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Chocolate and date fridge cake

May 6, 2013

Smooth and dark, this easy to make fridge cake contrasts bitter and sweet.

200g dairy-free dark chocolate (the darker the better, like Lindt with 90% cocoa solids)
100g creamed coconut (the solid kind)
150g chopped dates
2tsp honey
Cocoa powder to dust

Place a heat-proof bowl in a pan of hot water on a low heat. Melt the chocolate and creamed coconut in the bowl very gently. When melted, remove from heat and stir in the dates and honey. Pour into a container (about 8″ x 6″ should do) and allow to cool. Depending on the container, you may need to line it with greaseproof paper first. When the mixture is at room temperature, cover and place into the fridge until set. Loosen the cake from the container using a spatula around the edges and turn out. Finally, use the cocoa to dust the top of the cake or slice into cubes and roll in the cocoa.

While the mixture is still melting in the bowl, mix in 1tsp orange essence and the zest of an orange. A pinch of cayenne pepper should also go nicely with this.

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