Double Chocolate and Mixed Berry Jam Cake - Bake is Yum

Ingredients

• 1 cup ( 10 ) dates, pitted
• 1/2 cup ( 70 gr ) white almonds
• 1/2 cup hazelnuts
• 2 tbsp cocoa poweder
• 1 tbsp almond butter
• 1 tbsp coconut oil
• 4 tbsp ( 80 gr ) mixed berry jam (or your favourite jam)
• 1 gr ( 1 ) gelatine leaf
• 10 gr cold water
• 250 gr heavy cream, 35%
• 100 gr milk chocolate couverture, finely chopped
• 60 gr heavy cream, 35%
• 80 gr dark chocolate, finely chopped
• 1 tsp honey
• cranberries (fresh or frozen and thawed) and crispy chocolate balls for decoration
• Add the dates into a bowl and cover them with boiled water. Let them soak for 10'-15' and then drain them.
• In the food processor add the soaked dates, the almonds, and the hazelnuts in the food processor. Process on high until they form a wet sandy texture and the nuts have blended into tiny pieces.
• If desired, transfer in the refrigerator to firm and chill while making the milk chocolate mousse.
• In a small bowl add the gelatine leaf with the cold water and let it soak, until soft. Flip it if needed.
• In a small saucepan combine the cream with the milk couverture and place over medium-low heat and stir with a rubber spatula until shiny and chocolate fully melts. Remove from heat.
• Add the soaked gelatine along with any liquid and stir well until fully dissolves.
• Once the chocolate mousse has become firmer, remove it from the refrigerator and transfer it to the cake molds (either divide into 4 small molds, or the whole onto the big one).
• Transfer into the refrigerator overnight until fully set.
• Remove the cream from heat and pour immediately over the finely chopped dark chocolate. Let the chocolate warm for 1'-2' and stir with a spoon until fully melts, smooth and shiny.
• Pour the warm chocolate ganache over the cakes.
• Chill in the refrigerator for 1 hour.
• Remove from the refrigerator. In order to remove the molds heat them with a hairdryer and gently pull them off.
• If desired decorate with cranberries and crispy chocolate balls! Enjoy!
• Store in an airtight container in the refrigerator for up to 3 days.
• The recipe yields for four round 7.5cm (3") cake forms or for one 15cm (6") round cake form. If you are making four small cakes, make sure to divide evenly every layer into each cake form.