Plate expectations: Chocolate ‘cheese’ cake 

This is a three-layered cake with a date and almond base, a gooey chocolate filling and a thin chocolate glaze on top. An ideal alternative cake for Shavuot, or for those special occasions.

Mehtod: 

1. Line a 22cm loose base cake tin with baking parchment paper.
2. Preheat the oven to 200°C/ 400°F/ Gas mark 6.
3. Drain the dates from any excess water.
4. Place the dates, almonds and cocoa powder in the food processor.
5. Bake the base for 10 to 12 minutes or until golden.
6. For the filling, place the pudology chocolate puds and dark chocolate in a glass dish above a saucepan of boiling water (bain marie). Melt gently.
7. Place the drained almonds and coconut yoghurt in the food processor and whizz until smooth.
8. Add the melted chocolate mixture, vanilla essence and maple syrup and mix well.
9. Spoon into the base and level out with a knife so that the filling is evenly distributed.
10. Place in the fridge to cool for about 4 hours or overnight or into the freezer for 1 hour.
11. For the topping, gently melt the chocolate, Pudology deeply decadent pud and margarine in a saucepan. Add the single cream. Stir well until smooth.
12. Pour over the ‘cheese cake’ and return to the fridge to set, again for about 4 hours or overnight. Finish with a dusting of cocoa powder.

Ingredients

For the base

• 250g dried dates – pitted, soak in warm water
• for 10 minutes
• 350g toasted almonds
• 1 tablespoon cocoa powder

For the filling

• x2 100g Pudology deeply decadent chocolate pud
• 200g plain dark non-dairy chocolate
• 300g raw almonds – soaked in water for 4 hours
• or overnight and drained
• 350g Pudology natural coconut yoghurt alternative
• 2 teaspoons vanilla essence
• 50g maple syrup

Topping

• 150g plain dark chocolate
• 100g Pudoglogy deeply decadent chocolate pud
• 100ml non-dairy single cream
• 30g non-dairy margarine
• Cocoa powder
• Preparation time
• 45 minutes
• plus overnight to set
• cooking time
• 15-20 minutes

Serves: 10-12 people