Sweetest Hobby

Imagine a cake that combines the rich flavor of chocolate, the natural sweetness of dates, and the satisfying crunch of walnuts. And guess what? It’s completely sugar-free. Get ready for this Chocolate Cake with Dates and Walnuts that not only tastes incredible but also nourishes both body and soul. Treat yourself to this guilt-free delight today!

Ingredients:

• 2 eggs
• ½ cup coconut oil
• 1 cup dates (soaked and processed)
• 1 cup almond flour
• ½ cup rice flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• A pinch of salt
• 1 cup milk
• 1/3 cup cocoa powder (at least 50% cocoa)

Ingredients for the ganache:

• 1 cup (250ml) heavy cream (or carton cream)
• 2/3 cup dark chocolate (at least 50% cocoa)

Instructions: 

1. Preheat the oven:
2. Preheat the oven to 180°C (350°F) and grease a baking pan with coconut oil and rice flour. Alternatively, line the bottom of a small baking dish (about 11.5cm x 11.5cm) with parchment paper.
3. Prepare the batter:

• In a bowl, whisk the eggs and coconut oil until smooth.
• Add the soaked, pitted, and processed dates to the mixture.
• Gradually mix the almond flour, rice flour, baking powder, baking soda, and a pinch of salt.
• Heat the milk with the cocoa powder, stirring well, and slowly incorporate it into the batter until combined.

1. Bake the cake:

• Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let it cool completely.

1. Prepare the ganache:

• Heat the heavy cream in a small saucepan until bubbles start forming around the edges (do not let it boil).
• Remove from the heat and add the chopped chocolate. Stir until the chocolate fully melts and the ganache is smooth and glossy.

1. Assemble the cake:

• Once the cake has cooled, remove it from the pan and cover it with the ganache, spreading it evenly.
• If desired, sprinkle chopped toasted walnuts on top for extra crunch, and add a few additional pieces of chocolate.

Tip: This cake pairs beautifully with a cup of tea or coffee. Enjoy!

From my kitchen to yours,

Ana Raquel.