Kuchnia

Chocolate & Blackberry Cream
Dream Cake

Serves 8-10
1 cup hazelnuts (150 g)
200 g soft dates, pitted
1 ripe banana
4-5 Tbsp cocoa powder, non sweetened
2 organic eggs
1/2 tsp ground vanilla
A pinch of salt
1 cup blackberries (100g)
1/2 cup walnuts (50 g)

Blackberry Cream
1 cup heavy cream (250 ml)
2 cups blackberries (200 g)
1 Tbsp coconut sugar or honey
1/2 tsp ground vanilla
Zest from 1/2 organic lemon

Extra
Berries for topping

Directions
Preheat oven to 175 C/350 F (w. fan). Use a high speed blender or preferable a food processor to grind hazelnuts into flour, remove. Then blend dates, bananas and eggs into a smooth cream. Add vanilla, salt, cocoa and hazelnut flour and puls until combined. At last add walnuts and blackberries and puls a few times until they are very roughly chopped into batter.
Line a pan, I used a 22 cm spring form pan, scrape the batter into your pan and even it out. Bake in the oven for 25-35 min, depending on cake size and your oven. It should be slightly firm, BUT it is okay if it is still moist and seems just a little raw, it is kinda the purpose here :) Remove then cake when done and set a side to cool completely and transfer to the fridge before serving.
Whip up the cream to an airy and light foam. Stir in sweetener, vanilla and lemon zest until well combined. Use a fork to lightly mash the blackberries and fold them into the whipped cream.
Just before serving top the cooled cake with whipped cream and fresh berries. Enjoy!

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