• Preparation
    15 minutes

  • Cooking
    30 minutes

  • Power
    350°F (180°C)

  • Quantity
    6 to 8 servings, one 9 inch (23 cm) round cake

The Leftovers are Madover(Cake with . . . Easter leftovers)

Without any doubt, one of the best chocolat cakes in the whole entire world. A special cake that lets you get creative when your kids get too many chocolates. When they ask, “Where did they go?” you can just say, “I don’t know. You must have eaten them all . . .” Ha! Ha!

Just imagine their reaction! This cake can just as easily be made using gluten-free flour. If you want to steal the show, top the cake with pieces of chocolate as soon as it comes out of the oven. Because the cake’s still very hot, the chocolate will melt slightly. Bon appetitski!

I came up with the idea of healthy chocolate cake (there’s no refined sugar apart from the sugar in the chocolate) because my children are given way too much chocolate at Easter. We’re a far cry from the 80s when children received just one single chocolate egg each (in my house anyway).

I hope you have fun baking this cake.

Converting your Easter chocolates into an amazing cake is a deliciously tempting idea, you must admit. Enjoy!

»»» This recipe is on page 156 of my French cookbook Bye-bye sucre raffiné, bonjour purée de dattes. It’s an excellent example of all the wonderful little treats sweetened with date puree it contains.

»»» This recipe will feature in the English version ENERGIZE YOUR DAY available in spring 2021

*** By the way, this recipe is unbelievably scrumptious if you use my caramel date puree. The flavour goes right off the charts… that’s if you like choco-caramel of course.



  1. Preheat the oven to 350°F (180°C).

  2. In a bowl, thoroughly combine the ingredients from the first section.

  3. Line a 9 inch (23 cm) tube pan with parchment paper or lightly grease—otherwise, everything will stick.

  4. Pour half of the dough into the mold, dot with your leftover chocolate pieces, then cover with the rest of the dough.

  5. If desired, decorate the top of the cake with additional pieces of chocolate.

  6. Bake for about 30 minutes.

Storage (in a airtight container)

  • Five days on the counter
  • A good week and a half in the fridge
  • Three months in the freezer


  • 225 g (¾ cup) Madame Labriski date puree

  • 230 g (1 cup or 250 ml) plant-based milk or milk of your choice

  • 2 eggs

  • 1½ tablespoons (22 ml) pure vanilla extract

  • 1 tablespoon (15 ml) baking powder

  • Pinch of salt

  • 150 g (1 cup) pastry flour

  • 50 g (½ cup) cocoa powder

  • 40 g (¼ cup) chia seeds

  • Leftover chocolate you want to see disappear!


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