CHOCOLATE TEA CAKE
sERvEs: 12 pREp: 20 MInS cOOK: 30 MInS 1 Earl Grey tea bag 110g (3¾oz) pitted dried dates 100g (3½oz) unsalted butter, very soft, plus extra for greasing 75g (3oz) wholemeal plain flour 25g (1oz) cocoa powder 2 eggs 2 tsp baking powder pinch of ground cloves pinch of salt 50g (2oz) no-added-sugar dark chocolate, plus extra for decorating 1. Use the tea bag to make a pot of tea, using about 150ml (¼pt) boiling water, brew for 5 mins. Soak the dates in 125ml (4fl oz) of the tea for at least 4 hours. Reserve the remaining tea for the ganache. 2. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease a 22x11x7cm (8¾x4½x3in)/1kg (2lb) loaf tin with butter. 3. 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 3-4 secs until everything has combined. 4. Pour into the tin and smooth the top with a spatula. Bake for 30 mins. Leave to cool in the tin. 5. Meanwhile, make the ganache. Melt together chocolate and reserved tea over a low heat. Pour into a bowl and chill in the fridge for 30 mins 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. Per serving: cals 156, sugar 9g, fat 10g (sat fat 6g)