Preparing time: 25 minutes
- 4 organic eggs
- 10-15 fresh sweet dates
- 1,5 dl raw cacao powder
Cake tin diameter: about 17 cm / 6,5 inches
Preheat the oven to 200 C / 400 Fahrenheit degrees. Grease/oil the sides and the bottom of the cake tin. Cut pieces of parchment paper to cover the bottom and the sides. Remove the stones from the dates and add all the ingredients to the blender. Blend until smooth. Pour the dough into the cake tin and bake for 20-25 minutes until the surface looks dry. Watch out not to dry the cake too much (a tough job!). Let the cake cool completely before you remove the cake from the tin. Notice that the surface will come down quite a bit. Enjoy with chocolate mousse and nut crust or whipped coconut cream and berries!
CHOCOLATE MOUSSE FROSTING
- 1 can (400 ml) full fat coconut milk (kept in the fridge)
- 3-5 tbsp raw cacao powder
- 1 tbsp organic honey (or coconut syrup)
Take the coconut milk can from the fridge and scoop the white thick paste into a bowl. Add cacao powder and sweetener and whip with a mixer until mousse. Taste and add more cacao or sweetness if needed. Use as a frosting.
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