At JustLoading, we know that taking care of yourself doesn't mean giving up indulgence. This chocolate cake is proof that you can enjoy without fuss, combining easy ingredients with our Cocoa, Hazelnut and Date Cream. Prepare it for any special occasion and give your sweet moments a delicious twist!
| Wholemeal biscuits (or Maria biscuits) | 200 g |
| Melted butter | 100 g |
| Unsweetened cocoa powder | 2 cud |
| Cocoa, hazelnut and date cream | 300 g |
| Dark chocolate (minimum 70% cocoa) | 200 g |
| whipping cream (minimum 35% fat) | 250 ml |
| Milk | 50 ml |
| Neutral gelatine (1 sachet or 4 sheets) |
| Nuts (hazelnuts, almonds, walnuts) | |
| Chocolate shavings | |
| Dates, chopped |
Crush the biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin.
Mix the crushed biscuits with the melted butter and cocoa powder until you get a texture similar to wet sand.
Cover the bottom of a springform pan (20-22 cm) with the mixture, pressing well to make it compact.
Refrigerate for 30 minutes to harden.
Pour the filling over the cooled biscuit base and smooth the surface with a spatula.
Refrigerate for at least 4 hours, or until the tart is completely set.
Before serving, decorate with nuts, chocolate shavings and date pieces.
To enhance the flavour, add a little more of the cocoa, hazelnut and date cream
If you want a crunchier touch, add hazelnut pieces into the filling.
Combine with a dollop of whipped cream or vanilla ice cream for an irresistible contrast.
This cake is perfect for celebrating World Chocolate Cake Day or any time you want to enjoy a fuss-free dessert. With JustLoading's Cocoa, Hazelnut and Date Cream, you take taste and nutrition to the next level. Try this recipe and let us know how it turns out on Instagram!
