Chocolate choc cake with dates, cocoa & blueberries
- Vegan - lactose-free - gluten-free - without table sugar
Preparation time: 120 minutes - Difficulty level: medium
Ingredients for the batter:
- 6 eggs
- 25 g pitted dates
- pulp from 1 vanilla pod
- 200 g ground almonds
- 60 g cocoa
- 200 ml water
- 1 pinch of sea salt
- 1 small zucchini, finely grated *option- makes it even juicierDecoration:
- 10 g raw cocoa powder
- a handful each of raspberries & blueberries, mint leaves
- 6 eggs
- 25 g pitted dates
- pulp from 1 vanilla pod
- 200 g ground almonds
- 60 g cocoa
- 200 ml water
- 1 pinch of sea salt
- 1 small zucchini, finely grated *option- makes it even juicierDecoration:
- 10 g raw cocoa powder
- a handful each of raspberries & blueberries, mint leaves
For an 18 cm diameter baking tin, preheat the oven to 175°C top/bottom heat
First separate the eggs, stone the dates and blend or puree in a multi-mixer with 6 egg yolks, zucchini, vanilla, water, 1 pinch of salt, 50 g cocoa.
Then beat the egg whites with a pinch of salt and a hand mixer until stiff. Then fold into the date and chocolate mixture, alternating with the almonds.
Grease a springform tin, pour in the batter, pat until smooth and bake in the preheated oven on the middle shelf for approx. 40-45 minutes.
Test the cake with a skewer and, if necessary, cover with baking paper in between to prevent the edges from getting too dark.
At the end of the baking time, remove, leave to cool and carefully remove from the baking tin and turn out onto a cake rack to allow the cake to cool completely.
In the meantime, wash the berries and mint, pat dry and finely dust the cooled cake with the cocoa powder and decorate.
