The preparation of the cake is really fast, the only thing that will take time is the squeezing of the oranges. If you own a blender, cutter or stick blender, this is the time to get them into action.
As a first step, pit the dates and soak them in very hot water. Soon after, get the orange peel you will need for the cake. Proceed to squeeze the quantity of juice necessary for the two preparations. For cake and cream 600ml of juice will be needed.
Cut the dark chocolate into small pieces and melt it in a bain-marie. Once melted, remove from the heat source and let it cool down.
Now the time has come to decide what to blend the liquid part of our dough with. If you choose the blender, insert the liquids first. Conversely, if you use a food processor you will start with dates and bananas first. For those like me who have decided to use the hand blender, we start with bananas, dates and coconut oil.
Only once you have obtained a very thick cream and have blended the dates well, we will move on to insert the other ingredients, that is the melted chocolate, sugar and only at the end, the orange juice to dilute everything.
In a large bowl pour the flour, baking powder, baking soda, salt and finally the instant coffee. Stir with a fork or whisk to remove any lumps. I know, I know, instant coffee just doesn't sound right in this recipe, but trust me ... it will give the chocolate an nice edge.
In the bowl of flour create a fountain and pour the chocolate liquid into it. With a wooden spoon, slowly incorporate the flour, with circular movements starting from the inside and moving towards the outside. I recommend, do not rush the movement by going immediately to the outside of the bowl.
Now all that remains is to pour the dough into a baking tray lined with parchment paper and cook it for 18/20 min at 180 ° C. The cooking times are for a rectangular mold, if you use a round one it may vary according to the thickness you will create. The toothpick test in this case is crucial.