1¾ cups dried dates
1 medium beetroot, peeled, grated and squeezed tightly to remove liquid
100 grams room temperature butter, cut into cubes
1 teaspoon vanilla extract
½ cup cacao powder
1 teaspoon gluten-free baking powder
5 free range eggs (size 7)
2½ cups almond meal
175ml fresh cream
175 grams dark chocolate, broken into pieces
Place 12 paper cases inside a 12-hole muffin tin.
Preheat oven to 160°C.
Cover the dates in boiling water and leave for 10 minutes to soften. Drain well and add to a food processor, along with the grated beetroot. Blitz for 3 minutes until you have a rough puree. Add the butter, vanilla, cacao powder and baking powder. Run machine for a minute until well combined.
Add the eggs and almond meal and process thoroughly.
Spoon the mixture evenly into the paper cases.
Bake for approximately 30 minutes or until a skewer comes out clean when inserted.
Leave to cool for 1 hour before topping with ganache.
Ganache: Heat the cream in a small saucepan over a medium heat until small bubbles appear around the edge. Do not allow to boil. Remove from the heat and add the chocolate. Leave to sit for 1 minute before whisking until smooth.
Spoon approximately 1 tablespoon of ganache on to each cake. The ganache should be quite thick and able to be dolloped on top without running much. It can be placed in the fridge to cool slightly if too runny.
Place the cakes in the fridge for at least 30 minutes until the ganache is set.
Store in the fridge in an airtight container for up to 4 days. Leave at room temperature for 30 minutes before serving. Makes 12 small cakes