Gâteau Aux Dattes Recipe
Date Cake with Chocolate Ganache and Almond Praline | كعكة التمر مع غاناش الشوكولاتة وبرالين اللوز
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Ingredients
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Cake Batter
Chocolate Ganache
Almond Praline & Garnish
Method
Cake Batter
- 1
Prepare dates
Place the pitted dates in a heatproof bowl. Sprinkle the baking soda over them and pour the boiling water on top. Let sit 10 minutes to soften, then mash coarsely with a fork or pulse quickly in a food processor to a chunky paste. Reserve any soaking liquid.
- 2
Preheat and prepare pan
Preheat oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper; grease the parchment as well.
- 3
Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes using a hand mixer or stand mixer on medium speed.
- 4
Add eggs & flavor
Add eggs one at a time, mixing well after each addition. Add vanilla extract and mix to combine.
- 5
Combine dry ingredients
Whisk together the all-purpose flour, cocoa powder, baking powder and sea salt in a separate bowl.
- 6
- 7
- 8
Chocolate Ganache
- 9
Heat cream
Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (small bubbles at edges), then remove from heat.
- 10
- 11
Glaze cake
Place the cooled cake on a wire rack set over a baking sheet. Pour the ganache over the center and let it flow to the edges, using a spatula to nudge it for even coverage. Chill briefly (10–20 minutes) to set the top layer before adding praline and garnish.
Almond Praline & Garnish
- 12
Toast almonds
If almonds are not toasted, spread the whole almonds on a baking sheet and toast at 160°C (325°F) for 8–10 minutes until fragrant and lightly golden. Let cool slightly.
- 13
Make caramel
In a medium saucepan, combine granulated sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let the syrup bubble and darken to a deep amber color (5–8 minutes). Watch carefully to avoid burning.
- 14
Add almonds to caramel
Immediately remove from heat and stir in the toasted whole almonds and a pinch of coarse sea salt, stirring quickly to coat. Pour the hot praline mixture onto a parchment-lined tray and spread into a single layer. Let cool completely until hard (about 20–30 minutes).
- 15
Process praline
Once cool, break the praline into pieces and pulse in a food processor until you have a mix of fine crumbs and small shards (for sprinkling). Reserve about 2–3 tablespoons of larger shards for decoration.
- 16
Assemble garnish
Sprinkle chopped dates (if using) over the ganache, then scatter the praline crumbs and slivered almonds over the top. Place the reserved large praline shards upright for visual contrast. Optionally dust with a tiny pinch of sea salt to balance sweetness.
