Classic Chocolate Cake

Chocolate_cake_small
Sunday we tried a no flour, no butter chocolate cake that was sweetened with dates instead of sugar. It’s amazing that you can make this kind of sweet and juicy cake without using some of the most common cake ingredients.

Chocolate, nut & date cake
Serves 6-8

500 g / 2,5 cup fresh soft medjool-like dates, pitted
250 g / 2 cups raw almonds or hazelnuts
1 block / 100 g 80% dark chocolate, coarsely chopped
6 organic eggs
1 organic orange, juice and zest
1 tsp vanilla extract or ground vanilla
3 tbsp cacao powder
4 tbsp extra virgin coconut oil, melted
1 handful fresh berries or thawed frozen

Preheat the oven to 340F/175°C. Place almonds in a food processor and pulse until you have a fine textured flour. Then add the dates and mix until well combined. Remove the knife blades and transfer the dough to a large mixing bowl. Add the rest of the ingredients an stir with a large spoon to combine. Pour the batter in a greased 8-inch / 20 cm non-stick springform pan and bake for 40-50 minutes. Let the cake cool slightly before removing the springform pan. Serve with berries.

Tip: If you do not have a high speed blender, place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel, it’ll take a few minutes. Then add the remaining ingredients one by one and kneed it by hand until well combined.