This version of a French chocolate cake is a little healthier than the traditional version. Instead of butter there is coconut oil and the sweetness comes from the dates and the chocolate. It’s very easy to make and light.
200 gr dark chocolate (70%)
180 gr cold pressed coconut oil
130 gr pitted dates
2 tbsp water
25 gr fine spelt flour
1/2 tsp vanilla powder (vanilla extract would also work)
1/2 tsp sea salt
Pre-heat the oven to 190°C (375°F). Put the chocolate in a medium pot. Add the coconut oil and put the heat to medium. Coarsely chop the dates and add to the pot along with the water. Heat carefully for 4-5 minutes. Stir and be careful not to overheat.
Mix everything with a stick blender in the pot or transfer to a regular blender. Stick blender is much more convenient. Transfer to a bowl and let it cool a bit.
Whisk the eggs with the spelt flour, vanilla and sea salt. Mix everything carefully together and put in a 22 cm (9 inch) round baking pan lined with parchment paper. Bake for about 18 minutes. It’s better to bake the cake a bit less than more.
Let the cake cool and decorate with strawberries or other fresh berries. Serve with whipped cream and enjoy!