Chocolate Cake with Cocoa, Hazelnut and Date Cream: Simple, Delicious and Nourishing

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!

INGREDIENTES

For the base:

Wholemeal biscuits (or Maria biscuits)200 g
Melted butter100 g
Unsweetened cocoa powder2 cud

For the filling:

Cocoa, hazelnut and date cream300 g
Dark chocolate (minimum 70% cocoa)200 g
whipping cream (minimum 35% fat)250 ml
Milk50 ml
Neutral gelatine (1 sachet or 4 sheets)

For decoration:

Nuts (hazelnuts, almonds, walnuts)
Chocolate shavings
Dates, chopped
Cocoa, Hazelnut and Date Cream: Delicious and Nourishing | Justloading Cocoa, Hazelnut and Date Cream: Delicious and Nourishing | Justloading 2
Nut butters

Cocoa, Hazelnut and Date Cream

044971
€5.15
Sesame cream, popularly known as tahini, 100% natural made from sesame seeds following the traditional recipe. No added sugars, no preservatives, and no artificial ingredients... just sesame seeds! Perfect for adding a nutritious touch to your recipes. Creamy and smooth texture for easy spreading or eating by the spoonful. Healthy without sacrificing...

Preparation:

1. Prepare the base:

  1. Crush the biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin.

  2. Mix the crushed biscuits with the melted butter and cocoa powder until you get a texture similar to wet sand.

  3. Cover the bottom of a springform pan (20-22 cm) with the mixture, pressing well to make it compact.

  4. Refrigerate for 30 minutes to harden.

2. Make the filling:

  1. Chop the dark chocolate and f1. Chop the dark chocolate and melt it in a bain-marie or in the microwave in short intervals, stirring between each interval.
  2. In a small bowl, mix the gelatine with the cold milk and leave to stand for 5 minutes. Then heat it slightly until it dissolves completely.
  3. Slightly whip the cream (it should not be completely stiff).
  4. In a large bowl, mix the melted chocolate with the cocoa, hazelnut and date cream. Add the dissolved gelatine and mix well.
  5. Gradually fold in the whipped cream, using wrapping motions to maintain the creamy texture.

    3. Assemble the cake:

    1. Pour the filling over the cooled biscuit base and smooth the surface with a spatula.

    2. Refrigerate for at least 4 hours, or until the tart is completely set.

    4. Decorate:

    1. Before serving, decorate with nuts, chocolate shavings and date pieces.

    2. To enhance the flavour, add a little more of the cocoa, hazelnut and date cream 

    JustLoading tips:

    • 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!