Date cakes with soft choco­late cen­tre

Irish Examiner - Weekend - - | Food -

½ tsp of bread soda 200g of de­stoned dates, finely chopped 150g of self-rais­ing flour 75g of plain flour 70mls of cream

60g of dark choco­late, bro­ken into even pieces

125g of soft but­ter 140g of mus­co­v­ado sugar 2 eggs, lightly beaten

Pre­heat your oven to 160 de­grees and grease and flour six small pud­ding moulds. I use ones that are about 220mls in vol­ume.

Stir the bread soda into 180ml of hot wa­ter and add the chopped dates. Stir them around and then set aside to soak up the liq­uid.

Sieve the two flours to­gether and set aside.

Heat the cream un­til it is just about to boil, it will be shiv­er­ing on the sur­face. Stir in the choco­late un­til it is melted and set aside.

Beat the but­ter and sugar un­til light and fluffy. Slowly add the eggs, adding a spoon of flour if the mix­ture be­gins to cur­dle. Once the eggs are com­bined add the flour a third at a time un­til a smooth bat­ter is formed. Add in the dates and com­bine.

Spoon the mix­ture into the pre­pared moulds un­til about half is gone. Add a small dol­lop of the choco­late into the cen­tre and cover it with the rest of the bat­ter.

Bake for about 30 min­utes or un­til firm to touch.

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