Yes, there it is! Diego’s ‘brownie cake’.
Wednesday my grandson Diego will become five years old. We will go to Leganés to celebrate this milestone. As a surprise and especially for him I made this delicious, rich, and heavy cake. Glutenfree, sugarfree, fatfree, and lactosefree.
The recipe is as follows.
- 250 grams of pit free dates
- 250 milliliter of unsweetened apple compote
- 75 grams of cocoa powder
- 3 eggs
- 150 grams of almond flour
- 150 grams of hazelnuts
- 150 grams of extra pure chocolate
- Soak the pitfree dates for 10 minutes in a bowl with hot water. Put the soaked dates together with the apple compote in the blender and grind this mixture as fine as possible.
- Preheat the oven at 180 degrees C.
- Dress a baking tin of 15 by 25 cm with baking paper.
- Pour the mixture in a batter bowl and mix it with the cocoa-powder. Next mix the eggs through and when these have been blended well, add the almond flour and mix until you have a juicy dough.
- Grind the hazelnuts crude and set 50 grams aside. Mix 100 grams through the dough. Pour the brownie dough in the baking tin. Put the tin in the preheated oven for 45 minutes, but cover the cake after 25 minutes with aluminum foil, to prevent the top layer from getting too dark.
- See to it that the cake cools down well. Melt the extra pure chocolate ‘au bain-marie’, and pour this over the cake, smooth out the chocolate and distribute the remaining hazelnuts over the melted chocolate. Let the extra pure chocolate firm up before cutting the cake.
- The brownie cake can be kept in a well closed container for a maximum of five days, or freeze it.