This is a very moist, almost fudgy chocolate cake. The dark chocolate, earthy beetroot and dark caramel notes from the dates result in a richly flavoured cake that is not overly sweet.

Place the chopped dark chocolate in a bowl and pour the warm cream over it. Allow it to sit for two minutes before mixing it ...

Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy! Marshmallows, honeycomb and ...

Carefully fold in the almonds, chocolate and dates. Line a 24cm cake tin and pour in the torte mixture. Bake for 45 minutes. Turn the oven off and open the door slightly. Leave to cool in the oven.

Mix in the milk and eggs, chopped chocolate, dates and marzipan. Then pour into the lined tin, scraping the bowl clean with a rubber spatula. The mixture should be runny, not cake-like.