- 300g pitted dates
- 200g dark chocolate
- 200g butter
- 4 large free-range eggs, beaten
- 150g self-raising flour
- For the frosting:
- 2 ripe avocados, peeled and roughly chopped
- 4tbsp cocoa powder
- 2tbsp maple syrup
- You will need:
- a 20cm square tin, oiled
Put the dates in a saucepan then add about 150ml water. Gently simmer until they are really soft, then whizz them to a purée. Break up the chocolate and cut the butter into cubes then put into a heatproof bowl set over gently simmering water to melt. Allow to cool.
Heat the oven to 170C, gas 3. Whisk the date purée into the chocolate mixture, followed by the eggs and the flour. Spoon into the tin. It will look a little curdled but don’t worry, it comes out fine! Bake for 20 minutes. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Make the frosting just before you want to serve. Simply whizz the ingredients together and spread on top of the cake. Serve with raspberries or other fresh fruit.