Today I have an easy-to-make chocolate lover's cake for you. I added dates which makes it wonderfully moist, even after a few days. Spices such as cinnamon and gingerbread spice make it perfect for Christmas time. Since it doesn't contain flour, it is also gluten-free.
Spiced Chocolate-Date Cake
250 g dark chocolate
175 g butter
150 g dried dates (pitted), finely chopped
5 eggs
125 g cane sugar
2 tbsp. cinnamon
1⁄4 tsp. gingerbread spice
175 g ground almonds
100 g chopped almonds
pinch of salt
to decorate:
4 cinnamon sticks
about 25 whole almonds (skinned)
Preheat the oven to 180°C (350°F). Line a 26 cm (10-inch) springform pan with parchment paper.
Chop the chocolate and put in a bowl over a water bath to melt.
Separate 3 of the eggs. Put the egg white in a clean bowl and cool until using. In another bowl whisk together the egg yolks, the two remaining eggs, and the sugar using a mixer. Whisk for about 5 minutes until it's thick and creamy.
Add the chocolate-butter mixture and whisk until combined. Now add the dates, spices, and almonds and fold everything together with a spatula.
Beat the egg whites with a pinch of salt until stiff peaks form. Mix 1/3 under the batter. Then carefully fold in the rest.
Fill the batter into the prepared springform. Decorate with the cinnamon sticks and the almonds. Bake for about 35-40 minutes. Let cool in the form. Serve with freshly whipped cream.
Chop the chocolate and put in a bowl over a water bath to melt.
Separate 3 of the eggs. Put the egg white in a clean bowl and cool until using. In another bowl whisk together the egg yolks, the two remaining eggs, and the sugar using a mixer. Whisk for about 5 minutes until it's thick and creamy.
Add the chocolate-butter mixture and whisk until combined. Now add the dates, spices, and almonds and fold everything together with a spatula.
Beat the egg whites with a pinch of salt until stiff peaks form. Mix 1/3 under the batter. Then carefully fold in the rest.
Fill the batter into the prepared springform. Decorate with the cinnamon sticks and the almonds. Bake for about 35-40 minutes. Let cool in the form. Serve with freshly whipped cream.
Enjoy and Guten Appetit!
