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Very Chocolatey Cake

Very Chocolatey Cake recipe image
This International dessert features Pitted dried dates 1 teaspoon Vanilla extract, Margarine, softened 1/2 c Finely choped almonds, Unsweetened cocoa powder 3 Eggs, separated. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 187.8
Dietary: Diabetic, Gluten-free, Vegetarian
Description
This International dessert features Pitted dried dates 1 teaspoon Vanilla extract, Margarine, softened 1/2 c Finely choped almonds, Unsweetened cocoa powder 3 Eggs, separated. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cups Pitted dried dates
  • 1 teaspoons Vanilla extract
  • 6 tablespoons Margarine, softened
  • 1/2 cups Finely choped almonds
  • 1/3 cups Unsweetened cocoa powder 3 Eggs, separated
  • 1 tablespoons + 1 1/2 teaspoon cornstarch
  • 8 teaspoons Sugar
  • 2 teaspoons Instant espresso powder 1 pt Fresh raspberries (garnish)
Directions
  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Line an 8 inch round cake pan with wax paper or foil.
  3. 3
    In a small saucepan, place dates and cover with water.
  4. 4
    Bring to a boil, lower heat and simmer for 3 minutes.
  5. 5
    Drain and rinse under cold water.
  6. 6
    Remove and discard skins.
  7. 7
    Puree dates, margarine, cocoa, cornstarch, espresso and vanilla in a food processor until thick and smooth, scaping sides of bowl once or twice.
  8. 8
    Add almonds and egg yolks.
  9. 9
    Process a few seconds, just until blended.
  10. 10
    Transfer to a bowl.
  11. 11
    With an electric mixer, beat egg whites until stiff but not dry.
  12. 12
    Stir a large spoonful of whites into the chocolate mixture.
  13. 13
    Fold chocolate mixture back into remaining whites until smooth.
  14. 14
    Scrape into prepared cake pan.
  15. 15
    Place cake pan into a larger pan and fill to halfway up the sides with hot water.
  16. 16
    Bake for 30 minutes until puffed and cake begins to pull away from the sides of the pan.
  17. 17
    Remove from water bath and cool on a rack to room temperature.
  18. 18
    Refrigerate for at least one hour.
  19. 19
    To unmold cake, carefully invert on a plate and peel off wax paper or foil.
  20. 20
    Decorate top of cake with fresh raspberries and serve on a poolof berry sauce if desired

Nutrition Facts

Servings 1

Amount Per Serving
Calories 187.8kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 3.2g16%
Cholesterol 0.0mg0%
Sodium 117.7mg5%
Total Carbohydrate 31.4g11%
Dietary Fiber 5.3g22%
Sugars 21.2g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, baking, blending, boiling, cake, chocolate, chocolatey, choped, cocoa, cornstarch, dates, dessert, diabetic, dried, eggs, espresso, extract, finely, fresh, garnish
Read it online: https://www.chefs-mate.com/recipe/very-chocolatey-cake/