There’s enough dark chocolate in this gluten-free cake to put it firmly in chocolate cake territory, but the hero flavour comes from the sweet, creamy nuttiness of walnuts, so it’s important to use very fresh ones, because stale walnuts can quickly turn bitter. The dates bring a deep, caramel richness, while the espresso pulls everything back from being overly sweet. Despite all that richness, the cake is wonderfully light in texture. Serve with creme fraiche and perhaps some poached pears, if you want to turn it into a full-blown dessert.
