Kind of moist, kind of mousey, a little bit cakey.... low in sugar... what more could you ask for in a cake?
100grams dark chocolate (70% cocoa or darker)
6 eggs (separated)
2 tablespoons brown sugar
cinnamon ( a pinch)
1 tablespoon brewed coffee (optional)
2 heaped tablespoons Gluten Free Flour
2 heaped Tablespoons cacao/cocoa powder
10 dates (chopped)
2 - 3 Tablespoons water
1 vanilla pod or vanilla essence
butter and flour for greasing your cake tin
whipped cream for serving
Melt 100grams slab of chocolate in a double boiler and add the butter.
Let the butter melt and take the mixture off the heat and stir until the butter is mixed through the chocolate.
Separate the eggs.
Mix the egg yolks (yellows) with the brown sugar and then stir them into the chocolate mixture.
Add a pinch or 2 of cinnamon and a tablespoon of brewed coffee (optional) and mix.
Whisk the egg whites with a pinch of salt until stiff and holding peaks.
Carefully fold the chocolate mixture into the whisked egg whites and stir until incorporated.
Sprinkle over the gluten-free flour and stir in
Now sprinkle over the cacao/cocoa powder and stir in
Chop up 10 (pitted) dates into pieces and place in a small pot with 2 to 3 tablespoons water and a vanilla pod - score open and scrap the seeds into the pot
Simmer on low heat until the dates are soft and the water has evaporated (thick sticky dates remain)
Allow the dates to cool (slightly warm is fine)
Stir the dates into the chocolate mixture
Place the mix into a buttered and floured cake tin (I used a loaf tin)
Sprinkle cacao/cocoa powder on top
Bake at 180 degrees Celcius for 20/ 25 min or until risen and cracked on top
Allow to cool in the tin and then remove
Slice and serve with whipped cream
*store wrapped in tinfoil in the fridge - ours lasted beautifully in the fridge for roughly 4 or more days.