• 1 lb (450 g) dried Medjool dates, pitted and chopped
  • 2½ cups (625 mL) water
  • 2½ cups (625 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • 1 tsp (5 mL) kosher salt
  • ¾ cup (175 mL) unsalted butter
  • 1 cup (250 mL) granulated sugar
  • ⅓ cup (75 mL) packed dark brown sugar
  • 2 tsp (10 mL) vanilla extract
  • 3 eggs
  • 1 cup (250 mL) chopped Lindt Excellence 85% Dark Chocolate

Vanilla meringue buttercream

  • 4 egg whites
  • 1¼ cup (300 mL) granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • Pinch salt
  • 1¼ cup (300 mL) unsalted butter, cut into cubes

Chocolate caramel drizzle

  • 1¼ cup (300 mL) granulated sugar
  • ¼ cup (60 mL) water
  • ¾ cup (175 mL) 35% whipping cream
  • 80 g Lindt Excellence 85% Dark Chocolate, finely chopped
  • ⅛ tsp (0.5 mL) salt
Maître Chocolatier Tip
Maître Chocolatier Tip

The best way to add chocolate to an already sweet dessert is to use chocolate that has a higher percentage of cacao. This gives you all the bittersweet flavour without the extra sugar!