Philip says: “This is the epitome of a winter-warming dessert. The natural fibre and sweetness in the dates binds this decadent pudding together and lends a rich moistness. I like to add a generous pinch of salt to my butterscotch sauce to temper the sweetness and give it a totally moreish (rather than sickly sweet) flavour. Serve warm with a dollop of whipped cream or vanilla ice cream.”

Serves 8-19

Ingredients

• 250g dried dates
• 350g water, boiling 
• 8g (2 tsp) bicarbonate of soda (baking soda) 
• 20g extra virgin olive oil 
• 100g dark brown or muscovado sugar 
• 200g plain (all-purpose) flour (gluten-free plain flour will also work) 
• 13g baking powder 
• 3g fine salt 
• 400g soy or oat milk
• 5g (1 tsp) sea salt 
• 20g cornflour (cornstarch) 
• 100g dark brown or muscovado sugar 
• 20g coconut oil (deodorised)

Method

For the date cake:

Preheat the oven to 180°C fan (350°F/gas 4) and line the base of a 20 x 30 cm (8 x 12 in) rectangular baking tin (pan) with baking parchment.

Add the dates to a blender or food processor, add the boiling water and stir in the bicarbonate of soda. Leave to stand for 10 minutes. When this mixture has cooled, add the olive oil and blend it to a smooth purée.

Add the sugar, flour, baking powder and salt to a large bowl and whisk to combine.

Add the date purée to the dry ingredients and whisk until the mixture is smooth and clear with no dry lumps. Pour the batter into the lined tin and smooth the top.

Bake for 25 minutes, or until the cake springs back when gently pressed with your fingertips, or a skewer inserted into the centre of the cake comes out clean. Set aside in the tin.

For the slated butterscotch sauce:

Mix the milk, sea salt, cornflour and sugar together in a large high-sided, heavy-based saucepan, then bring to a rolling boil while whisking constantly.

Add the coconut oil and whisk until melted and well-mixed through.

To assemble and serve:

Pour the butterscotch sauce over the date cake still in the tin and leave to soak in a little. Slice and serve warm from the baking tin. This dish keeps well if covered in the refrigerator for up to 4 days, or wrapped and frozen for up to 3 months. Defrost in the refrigerator overnight, then preheat the oven to 150°C fan (300°F/gas 2) and reheat for 8 minutes, or until steaming. Or reheat gently in the microwave starting at 30°C (86°F).

Philip says: “Don’t be deceived by the humble ingredients (or the three-ingredient chocolate mousse!) – a delicate touch elevates them into something sublime. Use your favourite dark chocolate because it’s the show-stopping star here. The base cake also doubles as a delicious cake on its own (baked in a 20cm/8in tin), topped with Fresh Whipping Cream and fresh berries. This cake is also super adaptable: it can easily be made gluten-free, you can add fresh raspberries, or even swirl hazelnut praline through the mousse.”

Makes a 23cm (9in) cake

Ingredients

• 250g plant-based milk (1)
• 50g caster (superfine) sugar 
• 250g dark chocolate with at least 65% cocoa solids, callets (chips) or chopped 
• 200g plant-based milk, chilled (2)
• 340g plant-based milk 
• 150g dark chocolate with at least 66% cocoa solids, chopped 
• 40g extra virgin olive oil 
• 75g plain flour (gluten-free plain flour will also work) 
• 15g cocoa powder 
• 100g caster (superfine) sugar 
• 1g baking powder 
• 2g (2 tsp) sea salt

Also needed:

• cocoa (unsweetened chocolate) powder for dusting

Method

For the three-ingredient chocolate mousse:

Bring the plant-based milk (1) and sugar to a simmer in a medium saucepan, then pour over the chocolate in a heatproof jug or bowl and blend with an immersion stick blender until combined.

Add the remaining plant-based milk (2) to the jug or bowl and blend again until the mixture is very glossy and you can see a shiny reflection of light with no oily streaks.

The trick here is to blend it at 30–35°C (86–95°F), then pour into a shallow dish with cling film (plastic wrap) pressed onto the surface and leave it to chill in the refrigerator for at least 3–4 hours. This will create a chocolate cream that can be whipped and piped or spread, then sets like a dreamy chocolate mousse!

The base will appear set but it will become liquid when agitated. Use a whisk to whisk it by hand (about 2 minutes) or use a stand mixer fitted with whisk attachment to whisk it to a stable peak. Spread on top of the cooled cake base (below) and level with a small offset spatula.

Leave to chill in the refrigerator for 1 hour, or until completely set.

For the rich chocolate cake:

Preheat the oven to 160°C (325°F/gas 3). Line the base of a 20 cm (8 in) springform tin (pan) with baking parchment.

Heat the milk to a simmer in a medium saucepan. Pour over the chopped chocolate in a heatproof bowl.

Add the olive oil to the chocolate mixture and whisk well to combine (this is a type of ganache).

In another bowl, use a whisk to combine the flour, cocoa powder, sugar, baking powder and sea salt.

Add the dry ingredients to the bowl of ganache and use a silicone spatula to mix until combined.

Pour the batter into the lined tin and tap to level the mixture. 7 Bake for 12–14 minutes until gently domed and the top springs back slightly when pressed with your fingertips. Remove from the oven and leave to cool completely.

To finish:

Remove the cake from the springform tin by releasing the clasp, then peel away the baking parchment lining the base and transfer to a serving plate.

For sharp clean cuts, slice with a sharp knife dipped into a jug of hot water from a tap and wiped dry between each cut. Serve with vanilla ice cream for a show-stopping chocolate dessert. Be prepared to share the recipe! This cake will keep very well wrapped in cling film (plastic wrap) or stored in an airtight container in the refrigerator for 2 days, or frozen for up to 3 months, but make sure to defrost in the refrigerator overnight. 

Philip says: “Use digestive biscuits (graham crackers) mixed with some dark chocolate and oil of your choice to soften it slightly to make the base, then fill with a caramel filling, followed by chunky slices of banana. Make sure your bananas are ripe and spotty – this will make sure the sweet banana aroma is present.

Makes a 23cm (9in) pie

Method

• 300g digestive biscuits (graham crackers) 
• 80g dark chocolate with at least 70% cocoa solids, coarsely chopped 
• 10g peanut oil or cold-pressed sunflower oil 
• 1g (1.4 tsp) sea salt 
• 225g caster (superfine) sugar 
• 50g water 
• 375g soy milk (1) 
• 75g soy milk (2) 
• 40g cornflour (cornstarch) 
• 8g (2 tsp) vanilla bean paste 
• 50g coconut oil (deodorised) 
• 2g sea salt 

Also needed:

• 4-5 bananas, ripe 
• 300g Fresh Whipping Cream 
• dark chocolate block with at least 70% cocoa solids or cocoa powder for serving

Method

For the chocolate digestive base:

Use a food processor to pulse the biscuits to a crumb.

Melt the chocolate in a microwave-safe bowl in the microwave in 30-second bursts, stirring in between, or in a heatproof or stainless-steel bowl set over a pan filled with 1 cm (½ in) simmering water, stirring until melted. Mix in the oil and sea salt, followed by the digestive crumbs.

Pour the chocolate crumbs into a 23 cm (9 in) steel tart or pie case with removable base and press the mixture into the case with the back of a tablespoon. Leave to chill in the refrigerator to set.

For the caramel custard:

Add the sugar and water to a high-sided saucepan, making sure there is no sugar on the sides of pan, and bring to the boil over a medium-high heat.

Warm the soy milk (1) in another pan over a low heat until it is 60°C (140°F) on a thermometer.

Continue cooking the sugar syrup until it thickens and starts to colour (the time varies but it shouldn’t take more than a few minutes), then reduce the heat while it caramelises. It will become a deeper golden colour quite quickly. Remove from the heat and carefully start whisking the hot milk into the caramel gradually in a stream until it is all incorporated. Be very careful as it will boil and spit.

Mix the remaining soy milk (2) and cornflour together in a small cup, then, while whisking, pour it into the caramel mixture. Return to the heat and cook, stirring constantly, until it thickens. Remove from the heat and add the vanilla, coconut oil and sea salt. Leave at room temperature in the pan to cool slightly, to 50°C (122°F). Whisk gently to start as the coconut oil will make the liquid slosh around. Gradually pick up speed and it will come together. Keep whisking until it is glossy and smooth and it sticks to the side of the pan.

Using a silicone spatula, scrape the caramel custard into the chocolate digestive-lined base. Spread gently to level. The base and caramel filling can be prepared the day before, but it should be served the same day that it is finished with the bananas and cream.

To assemble:

Slice the bananas and layer them all over the custard.

Whip the cream in a stand mixer fitted with whisk attachment to medium peaks, then dollop on top of the fresh banana. 

Use a vegetable peeler to shave chocolate over the cream, then leave to chill in the refrigerator for 30 minutes to set a little further. Place the tart case on top of a small dish to help push the base upwards to remove it from the tin and place the tart on a serving dish.  Serve chilled on the same day it is made.

A New Way To Bake by Philip Khoury (£30, Hardie Grant) is out now