Chocolate, chestnut and rough bindweed fruit mini cakes

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Ingredients

5.3 oz brown sugar
5.3 oz coconut oil or vegan butter
5.3 oz chestnut puree
7 oz hazelnut or almond flour
1 tbsp vanilla extract
20 dates
7 oz 60% or higher cocoa chocolate, melted
4 tbsp dark cocoa powder
1 tsp baking powder
2 tbsp almond extract

Rough bindweed fruit filling:

9 oz rough bindweed fruit
5.3 oz refined sugar

Ganache:

1 cup 60% cocoa chocolate
1 cup non-dairy whipping cream

Preparation

Preheat the oven to 360°F.

Put the dates, chestnut puree and coconut oil in a food processor and blend until smooth. Add chocolate, ground hazelnuts, cocoa, baking powder, almond extract and sugar. Keep processing until everything is well mixed.

Divide the mixture into two 8-inch baking pans and bake for 25 minutes until slightly brown. Allow to cool.

For the jam, put the rough bindweed fruit and sugar in a pot over medium heat and boil for 10 minutes until it thickens slightly.

Assemble the mini cakes by cutting the sponge cakes with 2-inch diameter molds. Spread rough bindweed fruit jam on a disk and cover with the other disk.

Prepare the ganache by heating the non-dairy whipping cream in a small pot over medium heat until it starts boiling, remove from the heat and pour over the chopped chocolate. Mix until the chocolate melts and you have an even heavy cream. Allow to cool and put in a piping bag to decorate. Cover the disc and finish off with rough bindweed fruit.