Chocolate Passion Cake, where the dates were used as an egg replacement rather than a flavouring ingredient.
These Date and Ginger Chocolate Chip Biscuits, published on the Good Food, Australia site, were relatively quick and easy to make, as the method is based on melting butter and sugar together, before mixing in the other ingredients. I used cocoa, rather than carob, and dark muscovado sugar but otherwise followed the recipe exactly.
I portioned out the biscuit dough using scales, and got 21 biscuits out of the mix, not the 24 suggested in the recipe. As I was using the fan oven, so that I could put in two trays of biscuits together, I cooked for the minimum time suggested.
These biscuits were as delicious as I expected. Rich in chocolate flavour, with large chunks of fiery ginger which were a delight to chew on. I find dates quite neutral in flavour (which is why they're often used as a sugar replacement these days) but I think that they really enhance the impact of chocolate and they certainly contributed to the chewiness of these biscuits.
|This shows how the chocolate melted and tried to escape!|
I'm sending these to Choclette's We Should Cocoa link-up for March, over at Tin and Thyme. There is no theme to the link-up, any recipe, using any form of chocolate, is welcome.