Flourless Dark Chocolate Cake – a delicious recipe with Hazelnut Meal/, Dates, Eggs, Vanilla Paste, Salt, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F.
2
Put the flour into the bowl of your stand mixer.
3
To the bowl of a food processor, add the dates, eggs, vanilla, sea salt, unsweetened cocoa powder, and baking soda. Process until well combined.
4
Transfer the mix to the bowl of your stand mixer.
5
In a small saucepan over low heat, add the butter and dark chocolate. Heat it, stirring frequently until melted.
6
Transfer the chocolate sauce to the bowl of your stand mixer with the rest of the ingredients. Mix on medium speed until well combined (1-2 minutes).
7
Pour the batter into a greased 8-inch square baking dish or pan and bake for 35-40 minutes. Remove from oven. Let the cake cool slightly before removing from the pan.
8
Serve with berries, Greek yogurt, or whipped coconut cream.
9
Adapted from The Green Kitchen Travels by David Frenkiel and Luise Vindahl.
835
kcal
Calories
47
g
Fat
80
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/2 cups Hazelnut Meal/flour, 2 cups Fresh Soft Medjool-like Dates, Pitted And Rough Chopped, 5 whole Eggs, 1 teaspoon Vanilla Paste, and more.
Yes, Flourless Dark Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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