chocolate date cake

chocolate date cake

This is a very filling cake that is not too sweet with a subtle taste of dates.

Chocolate date cake (adapted from The Telegraph)

  • 280 grams pitted dates
  • 300 ml water
  • 1 tsp baking soda
  • 100 grams butter
  • 80 grams coconut flower sugar
  • 2 eggs
  • 150 grams whole wheat flour
  • 1 tsp baking powder
  • 120 grams dark chocolate chunks
  1. Preheat oven to 180 C. Line a jumbo muffin pan with liners.
  2. Sift flour and baking powder into a bowl.
  3. Place dates and water in a saucepan. Bring to a boil.
  4. Turn off heat and add in baking soda. Stir well and set aside.
  5. Puree dates with blender.
  6. Beat butter with sugar until fluffy.
  7. Add in eggs, one at a time.
  8. Add in dates.
  9. Add in dry ingredients.
  10. Stir in chocolate chunks.
  11. Bake for 25-30 minutes or until a skewer in the middle of the cake comes out clean.
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pandan butter cake

pandan butter cake

A moist buttery cake with subtle pandan and coconut fragrance.

Pandan butter cake (adapted from Mrs Ng SK’s butter cake)

  • 250 grams unsalted butter
  • 130 + 40 grams coconut flower sugar
  • 2 grams salt
  • 4 eggs, separated
  • 60 ml thick coconut milk
  • 50 ml concentrated pandan juice
  • 200 grams all purpose flour
  • 2 tsp baking powder (see note)
  1. Preheat oven to 170 C. Line a 8 inches square pan with baking paper.
  2. Sift flour and baking powder into a bowl.
  3. Beat butter and salt with 130 grams of sugar until fluffy.
  4. Add egg yolks, one at a time.
  5. Drizzle in coconut milk and pandan juice.
  6. Add dry ingredients and mix until just combined.
  7. Whip egg whites with 40 grams sugar until stiff peaks.
  8. Fold in meringue to egg yolk batter.
  9. Scrape into prepared pan and bake for 45-50 minutes or until a skewer in the middle of the cake comes out clean.
  10. Cool completely on a rack. Wrap cake in cling wrap. Slice and eat the next day for better flavor.

Note:

  1. Cake texture a bit crumbly. Maybe should reduce the baking powder to 1 1/2 tsp next time.

brownies

brownie

These brownies are moist and fudgy! What I love is the amount of chocolate used in this recipe. The recipe from the link is missing an additional 90 grams of dark chocolate chips/chunks.

Brownies (adapted from Delicious)

  • 115 grams unsalted butter
  • 230 grams dark chocolate
  • 70 grams caster sugar
  • 110 grams coconut flower sugar
  • 3 eggs
  • 1/2 tsp vanilla bean paste
  • 80 grams whole wheat flour
  • 1/4 tsp baking powder
  • 1 1/2 tbsp cocoa powder
  • 1/4 tsp salt
  • 90 grams dark chocolate chips/chunks
  • 90 grams peanut butter chips
  • 150 grams pecan nuts, toasted and crushed (optional)
  1. Line a 9 x 9 x 3 inches pan. Preheat oven to 170 C.
  2. Melt butter and chocolate over a pot of simmering water. Set aside to cool.
  3. Whisk sugars with eggs and vanilla bean paste until sugar is dissolved.
  4. Sift in dry ingredients. Mix well to combine.
  5. Mix in chocolate chips/chunks, peanut butter chips and nuts.
  6. Bake for 25 minutes.
  7. Cool completely before slicing.

Note:

  • Sugar has been reduced and the sweetness is just nice.
  • I used a mix of caster sugar and coconut flower sugar, but the ratio is not enough for the crackly top. Coconut flower sugar has a lower GI and is thought to be better.
  • I love nuts in brownies so I added quite a bit.