Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Flourless Toffee, Date, And Hazelnut Cake https://www.metro.ca/userfiles/image/recipes/gateau-sans-farine-caramel-dattes-noisettes-lindt-6590.jpg PT35M PT50M PT1H25M
CakePreheat oven of 325°F (170°C). Grease a 9 or 10 inch (23 or 24 cm) springform pan and line the bottom with parchment paper.Roast the 2/3 cup hazelnuts in a shallow pan for 8-10 minutes; remove from oven and put on a kitchen towel. Fold towel over the nuts and allow to steam for 5 minutes. Rub vigorously in the towel. This procedure will remove most of the skin. Chop the nuts and set aside.Remove the pits from the dates and place them in a saucepan with the water, liqueur, and vanilla bean or extract.Simmer over low heat until the dates are soft; remove the vanilla bean. Remove the saucepan from the heat and push the mixture through a coarse sieve, creating a smooth puree. Set aside to cool.Beat eggs, yolks, salt, and brown sugar until the mixture is light and fluffy.Place the butter in another saucepan and melt over medium heat. Add the chopped chocolate. Remove from heat and stir until the chocolate is completely melted and the mixture is smooth.Mix the chocolate and butter into the whipped egg mixture. Fold in the date puree and ground hazelnuts, ensuring that there are no lumps. Mix until well incorporated.Stir in the chopped hazelnuts.Pour the batter into the prepared springform pan and smooth the top with the back of the spoon.Bake 40-50 minutes or until done (check with toothpick).Allow cake to cool in pan. Remove and top with chocolate ganache.Chocolate GanachePlace the chopped chocolate in a heat-proof bowl.Combine the cream, sugar and syrup in a saucepan and bring to a boil over medium heat.Pour the hot liquid over the chocolate and stir until smooth.Stir in the butter.Cover the ganache with plastic wrap (make sure the plastic makes contact with the surface of the ganache) and set aside to cool.
8
3 5 5 2
cake 200 g 10 large date 2/3 cups (170 mL) water 3 Tbsp. (45 mL) hazelnut liqueur 1/2 tsp. vanilla extract (or 1/2 vanilla pod, split) 3 egg 3 egg yolk of Salt 2/3 cups (120 g) brown sugar 3/4 cups (170 g) butter 2*100 g bars crunchy caramel milk chocolate, chopped 1/2*100 bars 70% cacao dark chocolate, chopped 1 2/3 cup (200 g) hazelnut, ground 2/3 cups (100 g) hazelnut, roasted, skinned, and chopped
Flourless Toffee, Date, And Hazelnut Cake

Flourless Toffee, Date, And Hazelnut Cake

Rate this recipe
5 Votes
8
servings
0:35
Preparation
0:50
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cake
    You might like:

    Flyer Deals  (6)
    IRRESISTIBLES NEW YORK STYLE PUMPKIN CHEESECAKE

    IRRESISTIBLES NEW YORK STYLE PUMPKIN CHEESECAKE

    $8.99 ea.

    600 g SELECTED VARIETIES


    FRONT STREET BAKERY GOURMET BANANA CAKE

    FRONT STREET BAKERY GOURMET BANANA CAKE

    $24.99 ea.

    1675 g


    FRONT STREET BAKERY MINI DESSERT CAKES

    FRONT STREET BAKERY MINI DESSERT CAKES

    $7.49 ea.

    260 - 545 g, SELECTED VARIETIES


    FRONT STREET BAKERY PUMPKIN MOUSSE CAKE

    FRONT STREET BAKERY PUMPKIN MOUSSE CAKE

    $19.99 ea.

    850 - 875 g SELECTED VARIETIES


    FRONT STREET BAKERY CHEESECAKE

    FRONT STREET BAKERY CHEESECAKE

    $17.99 ea.

    820 - 975 g SELECTED VARIETIES


    FRONT STREET BAKERY CAKE SLICES

    FRONT STREET BAKERY CAKE SLICES

    2 for $6.00

    SELECTED SIZES SELECTED VARIETIES


  • 200 g
    10 large date
  • 2/3 cups
    (170 mL)
    water
  • 3 Tbsp.
    (45 mL)
    hazelnut liqueur
  • 1/2 tsp.
    vanilla extract (or 1/2 vanilla pod, split)
  • 3
    egg
    You might like:

    Flyer Deal  (1)
    SAVE $2.30
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $5.99 ea.

    30 un.


  • 3
    egg yolk
    You might like:

    Flyer Deal  (1)
    SAVE $2.30
    SELECTION LARGE EGGS

    SELECTION LARGE EGGS

    $5.99 ea.

    30 un.



  • of Salt
  • 2/3 cups
    (120 g)
    brown sugar
  • 3/4 cups
    (170 g)
    butter
    You might like:

    Flyer Deal  (1)
    LIFE SMART ORGANIC BUTTER

    LIFE SMART ORGANIC BUTTER

    $4.99 ea.

    250 G SELECTED VARIETIES


  • 2*100 g
    bars crunchy caramel milk chocolate, chopped
    You might like:

    Flyer Deal  (1)
    SAVE $1.58 ON 2
    VH SAUCES

    VH SAUCES

    2 for $5.00

    SELECTED VARIETIES OR 2.99 EA.


  • 1/2*100
    bars 70% cacao dark chocolate, chopped
    You might like:

    Flyer Deals  (4)
    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    2 for $7.00

    SELECTED SIZES SELECTED VARIETIES OR 3.89 EA.


    ZAZUBEAN CHOCOLATE BAR

    ZAZUBEAN CHOCOLATE BAR

    $4.49 ea.

    85 g SELECTED VARIETIES


    NESTLÉ ASSORTED MINI SIZED BARS

    NESTLÉ ASSORTED MINI SIZED BARS

    $11.99 ea.

    50 un.


    10 BONUS Reward Miles when you buy 2
    MARS M&M'S CHOCOLATE BAGS

    MARS M&M'S CHOCOLATE BAGS

    2 for $9.00

    SELECTED SIZES SELECTED VARIETIES

    10 AIR MILES® Bonus Miles when buying 2


  • 1 2/3 cup
    (200 g)
    hazelnut, ground
  • 2/3 cups
    (100 g)
    hazelnut, roasted, skinned, and chopped
  • chocolate ganache

  • 100 g
    bars 70% cacao dark chocolate, chopped
    You might like:

    Flyer Deals  (4)
    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    HERSHEY'S CHIPITS CHOCOLATE CHIPS

    2 for $7.00

    SELECTED SIZES SELECTED VARIETIES OR 3.89 EA.


    ZAZUBEAN CHOCOLATE BAR

    ZAZUBEAN CHOCOLATE BAR

    $4.49 ea.

    85 g SELECTED VARIETIES


    NESTLÉ ASSORTED MINI SIZED BARS

    NESTLÉ ASSORTED MINI SIZED BARS

    $11.99 ea.

    50 un.


    10 BONUS Reward Miles when you buy 2
    MARS M&M'S CHOCOLATE BAGS

    MARS M&M'S CHOCOLATE BAGS

    2 for $9.00

    SELECTED SIZES SELECTED VARIETIES

    10 AIR MILES® Bonus Miles when buying 2


  • 1/2 cup
    (125 mL)
    heavy cream
    You might like:

    Flyer Deal  (1)
    SAVE $1.38 ON 2
    SELECTION CREAM

    SELECTION CREAM

    2 for $6.00

    473 ml - 1 L SELECTED VARIETIES OR 3.49 EA.


  • 1 Tbsp.
    (13 g)
    sugar
  • 1 Tbsp.
    (15 g)
    corn syrup
  • 1 Tbsp.
    (15 g)
    butter, unsalted
    You might like:

    Flyer Deal  (1)
    LIFE SMART ORGANIC BUTTER

    LIFE SMART ORGANIC BUTTER

    $4.99 ea.

    250 G SELECTED VARIETIES


Imprimer ma sélection

Preparation

Cake

Preheat oven of 325°F (170°C). Grease a 9 or 10 inch (23 or 24 cm) springform pan and line the bottom with parchment paper.

Roast the 2/3 cup hazelnuts in a shallow pan for 8-10 minutes; remove from oven and put on a kitchen towel. Fold towel over the nuts and allow to steam for 5 minutes. Rub vigorously in the towel. This procedure will remove most of the skin. Chop the nuts and set aside.

Remove the pits from the dates and place them in a saucepan with the water, liqueur, and vanilla bean or extract.

Simmer over low heat until the dates are soft; remove the vanilla bean. Remove the saucepan from the heat and push the mixture through a coarse sieve, creating a smooth puree. Set aside to cool.

Beat eggs, yolks, salt, and brown sugar until the mixture is light and fluffy.

Place the butter in another saucepan and melt over medium heat. Add the chopped chocolate. Remove from heat and stir until the chocolate is completely melted and the mixture is smooth.

Mix the chocolate and butter into the whipped egg mixture. Fold in the date puree and ground hazelnuts, ensuring that there are no lumps. Mix until well incorporated.

Stir in the chopped hazelnuts.

Pour the batter into the prepared springform pan and smooth the top with the back of the spoon.

Bake 40-50 minutes or until done (check with toothpick).

Allow cake to cool in pan. Remove and top with chocolate ganache.

Chocolate Ganache

Place the chopped chocolate in a heat-proof bowl.

Combine the cream, sugar and syrup in a saucepan and bring to a boil over medium heat.

Pour the hot liquid over the chocolate and stir until smooth.

Stir in the butter.

Cover the ganache with plastic wrap (make sure the plastic makes contact with the surface of the ganache) and set aside to cool.

Source : Lindt

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.