Cake of the Day: Chocolate Tea Cake from ‘Sensationally Sugar Free'
They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Guardian’s Free-From columnist Susanna Booth shares a chocolatey sugar-free cake from her cookbook, Sensationally Sugar Free.
Sugar-free chocolate tea cake. (Photo: Haarala Hamilton))
Chocolate Tea Cake
Makes about 12 slices
In a very roundabout way, this cake was inspired by a recipe from British Michelin-starred chef Tom Kerridge. It uses tea to create an extra depth of flavor and a springy, moist texture. A wicked chocolate ganache finishes it off nicely.
1 Earl Grey tea bag
3¾ oz pitted dried dates
scant ²⁄³ cup whole-wheat all-purpose flour
¼ cup unsweetened cocoa
7 tablespoons unsalted butter, very soft, plus extra for greasing
2 eggs
2 teaspoons baking powder
pinch of ground cloves
pinch of salt
2 oz no-added-sugar semisweet chocolate, plus extra for decorating
Use the tea bag to make a pot of tea, using about ²⁄³ cup boiling water and letting it brew for 5 minutes. Pour off the tea into a measuring cup, then soak the dates in ½ cup of the tea for at least 4 hours or overnight, setting aside the remaining tea for the ganache.
When the dates are softened and have absorbed most of the tea, preheat the oven to 350°F. Lightly grease a 8¾ x 4½ x 3 inch/2 pound loaf pan with a little butter.
Place the soaked dates and the tea they were soaking in in a food processor and process until smooth. Add the flour, cocoa, butter, eggs, baking powder, cloves, and salt and process for 3–4 seconds until everything has combined.
Scoop the cake batter into the pan and smooth the top with a spatula. Bake for 30 minutes until well risen and an inserted toothpick comes out clean. Let cool in the pan before removing and placing on a serving plate.
Meanwhile, make the ganache. Break up the chocolate into small pieces and place in a small saucepan with the reserved tea over low heat until the chocolate has melted, then stir well. Pour into a bowl and chill in the refrigerator for 30 minutes until the mixture has set. Spread it on the cooled cake. Use a vegetable peeler to create curls of chocolate and sprinkle over the top of the ganache to decorate. Eat within 2–3 days.
Reprinted with permission from Sensationally Sugar Free by Susanna Booth (Hamlyn).
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