Hot Chocolate Miso Cake with Rich Ginger Date Sauce

Steps

1. Pre-heat the oven to 180°C and grease and line the baking tin with greaseproof paper.
2. Remove the stone from the dates and chop them into small pieces. Cover them in 150ml of boiling water and set aside.
3. Melt 100g of butter with the brown sugar, vanilla essence and 300ml of the coconut milk over a low heat, stirring continuously until fully incorporated.
4. Sieve the flour and cocoa powder into the mixing bowl and add the flaxseed and 1 tbsp of ground ginger. Stir until fully combined before adding in the sugar and butter mixture.
5. Finally, chop the macadamia nuts in half and stir into the cake batter, making sure not to over mix, before pouring into the baking tin. Bake for 15-20 minutes until a toothpick comes out clean.
6. While the cake is baking, pour the date mixture into a saucepan and add the caster sugar, the remaining ground ginger, vanilla essence and butter, and stir until melted and fully incorporated. Remove from the heat and blend until smooth.
7. To serve, plate up a slice of hot cake and pour the hot sauce over the top.

Equipment

• Mixing bowl
• Whisk
• Saucepan
• Sieve
• Teaspoon
• Tablespoon
• Wooden mixing spoon
• Baking paper
• Hand blender
• Square baking pan