CHOCOLATE TEA CAKE
(Makes about 12 slices)
1 Earl Grey teabag 110g pitted dried dates 75g wholemeal plain flour 25g cocoa powder 100g unsalted butter, very soft, plus extra for greasing 2 eggs 2tsp baking powder Pinch of ground cloves Pinch of salt 50g no-added-sugar plain dark chocolate, plus extra for decorating
Use the teabag to make a pot of tea, using about 150ml boiling water and leaving it to brew for five minutes. Pour off the tea into a measuring jug, then soak the dates in 125ml of the tea for at least four hours or overnight, reserving the remaining tea for the ganache.
When the dates are softened and have absorbed most of the tea, preheat the oven to 180C/160C fan/ Gas mark 4. Lightly grease a 22 x 11 x 7cm/1kg loaf tin 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 powder, butter, eggs, baking powder, cloves and salt and process for three to four seconds, until everything has combined.
Scoop the cake mixture into the tin and smooth the top with a spatula. Bake for 30 minutes until well-risen and an inserted skewer comes out clean. Leave to cool in the tin 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 a 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 two to three days.