Been browing through the net for a recipe to use up some dates which are given to me by my brother in law. In return I am supposed to pass him some of the baked stuff.
Got this recipe from www.dailymail.co.uk..looks good because I have a lot of dates in my freezer....thanks to dailymail for recipe and to him for the dates.
100g
• 3½ oz medjool dates pitted and halved lengthways ( I used 25 gm medjool and balance normal dates)
100g
• 3½ oz dark chocolate about 70 per cent cocoa ( I used 400 gm collata dark chocolate)
300g
• 11oz dark chocolate about 50 per cent cocoa
180g
• 6¼ oz lightly salted butter diced
150g
• 5oz light muscovado sugar ( I used brown sugar)
4
medium eggs plus 1 medium egg yolk
115g
• 4¼ oz ground almonds
100g
• 3½ oz plain flour
1
tbsp cocoa
1
rounded tsp baking powder
3
tbsp cooled strong black coffee
icing
sugar for dusting
Preheat
the oven to 170C/150C fan/gas 3. Have ready a nonstick square brownie tin about
23cm x 4cm (9in x 1½ in) or equivalent. If your tin is not nonstick, butter and
flour it.
Slice
the halved dates across. Roughly chop the 70 per cent chocolate. Set these aside
separately.
Break
the 50 per cent chocolate into pieces and melt it with the butter in a mixing
bowl set over a pan containing a little simmering water. Remove from the heat,
add the sugar and whisk until smooth and combined.
Add
the eggs and egg yolk to the chocolate mixture – one by one and beating after
each addition, continuing to beat at the end until the mixture is very glossy
and amalgamated.
Gently
fold in the ground almonds, then sift over the flour, cocoa and baking powder
and fold in without over mixing. Stir in the coffee and fold in two thirds of
the chopped chocolate, and the dates, separating out the pieces.
Pour
the mixture evenly into the tin and scatter the rest of the chopped chocolate
over the top. Bake for 25-30 minutes until the outside is risen and slightly
cracked – a skewer inserted into this section should come out with just a few
gooey crumbs, and likewise in the centre. Run a knife around the edge of the
tin, and leave to cool, then chill for several hours or overnight.
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