ca­cao

This po­tent pow­der pro­vides the mood boost­ing ef­fects of choco­late along with its crave-wor­thy taste, plus the good­ness of an­tiox­i­dants. En­joy the unadul­ter­ated flavour in an ar­ray of deca­dent yet nour­ish­ing treats.

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy WILLIAM MEPPEM styling JUS­TINE POOLE

En­joy an­tiox­i­dant and nu­tri­ent-packed treats made with lus­cious ca­cao

fudgy choco­late ter­rine

15 fresh dates (195g), pit­ted

200g 70% dark choco­late, chopped 100g un­salted but­ter, chopped

½ cup (85g) ra­padura sugar

½ cup (125ml) co­conut cream

2 tea­spoons vanilla ex­tract

6 eggs

⅓ cup (35g) ca­cao pow­der, plus ex­tra to serve co­conut ic­ing 400ml can co­conut cream, re­frig­er­ated overnight+ ⅓ cup (35g) ca­cao pow­der

2 ta­ble­spoons honey

Pre­heat oven to 150°C (300°F). Place the dates in a bowl and cover with boil­ing water. Set aside for 10 min­utes to soak.

While the dates are soak­ing, place the choco­late, but­ter, sugar, co­conut cream and vanilla in a medium saucepan over low heat. Cook, stir­ring, un­til the mix­ture is melted and smooth. Re­move from the heat. Drain the dates and add to the saucepan. Us­ing a hand-held blender, blend un­til smooth.

Place the eggs in a large bowl and whisk in the choco­late mix­ture. Add the ca­cao and whisk un­til com­bined. Pour into a lightly greased 7.5cm x 32.5cm x 8.5cm (2-litre- ca­pac­ity) loaf tin lined with non-stick bak­ing pa­per. Place the tin in a deep bak­ing tray and pour boil­ing water into the tray to come half­way up the sides of the tin. Bake for 2 hours or un­til firm to the touch. Place the tin in the fridge for 1 hour or un­til cooled com­pletely.

To make the co­conut ic­ing, place the co­conut cream, ca­cao and honey in the bowl of an elec­tric mixer and whisk for 1–2 min­utes or un­til thick. Re­move the ter­rine from the tin, spread with the ic­ing and dust with ex­tra ca­cao to serve. SERVES 10–12. + Re­frig­er­at­ing the co­conut cream for at least 6 hours hard­ens the liq­uid so it can be whipped. Do not shake be­fore us­ing.

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