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  • 100g Mortimer Dark Chocolate Powder
  • 150g dates stoned and chopped
  • 1 teaspoon bicarbonate of soda
  • 250ml boiling water
  • 150g butter
  • 150g muscovado sugar
  • 2 eggs lightly beaten
  • 175g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

You will need a 7 inch by 10.5 inch (18cm by 27cm) baking tray, lined and greased.

Method

Put the dates in an oven proof dish with the bicarbonate of soda. Pour over the boiling water and leave to soak for 30 minutes.

In a saucepan melt 50 g of the butter over a low heat, then add the chocolate powder and stir with a wooden spoon until molten. Remove from the heat. Beat the other 100g butter and sugar in a large mixing bowl until soft.

Beat in the eggs a little at a time. Beat in the melted chocolate.

Sieve and fold in half of the plain flour, baking powder and salt. Fold in half of the soaked dates. Fold in the rest of the flour, followed by the rest of the dates.

Pour the mixture into the prepared tin. Bake for 40 minutes at 180 deg C, GM 4 (160 deg C for fan ovens), until firm to the touch.

This can be served hot as a pudding with cream or left to cool and served as a cake.








Chocolate & date cake