Malzemeler
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8 dates – 180g
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100g raw hazelnuts
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2 eggs
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1/2 tea glass of milk
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1 tablespoon cocoa powder
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1 tea glass carob flour
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1 packet baking powder
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1 packet vanilla
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1/2 teaspoon salt
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1/2 tea glass olive oil
For the Sauce
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70g dark chocolate (80% cocoa)
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3 tablespoons hot water
Tarifler
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Soak the dates in hot water for about 10 minutes until they soften.
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Once softened, remove the pits and blend the dates in a food processor. Transfer to a medium mixing bowl.
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Coarsely chop the hazelnuts in a food processor.
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Add the hazelnuts and all remaining ingredients (except the chocolate and water) to the mixing bowl and stir until evenly combined.
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Transfer the mixture to a suitable baking dish. Use parchment paper to prevent sticking. For the thickness shown in the photo, we used a 20x20 cm glass baking dish.
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Bake in a preheated oven at 200°C (392°F) for about 20 minutes.
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For the sauce, break the chocolate into pieces and melt it using the bain-marie method.
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To increase the fluidity, gradually add 3 tablespoons of hot water to the melted chocolate.
