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 of the French cookbook available in summer 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.
