Method

1. Preheat oven to 170°C/330°F (fan forced 150°C/300°F). Lightly grease 2 six-cup friand pans.
2. Melt Kremelta in microwave or saucepan until fully melted. Whisk together melted Kremelta and brown sugar, add sour cream and whisk in eggs one at a time.
3. Sift plain flour, self-raising flour, and cocoa powder. Fold through the mix. Add chopped chocolate, walnuts and dates. Stir through.
4. Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven.
5. Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely.

Dark chocolate ganache

1. In a medium sized saucepan, bring cream to the boil over medium heat.
2. Remove from heat, add chocolate and stir until combined and glossy. Set to cool.

Assembly

• Warm the cakes if desired.
• Top with some ganache and walnut halves.
• Serve with whipped cream on the side.

Tip: Cakes can be stored in an airtight container for up to 4 days, and ganache can be stored up to 1week.