Anuska's Healthy Dark Chocolate & Date Cake
If you’ve been following my blog you would know by now that Anuska is my yoga teacher who loves luxurious skincare and makeup. She also has her own range of bodycare products called Neven, and one of her most ingrained talents is baking. When we went for our yoga retreat last month Anuska baked a dozen or so banana breads and this dark chocolate cake. We were all going to an ashram and she wanted us to have something delicious and healthy to eat with our tea. This cake contains no added sugar (except for some in the dark chocolate) and just a few spoons of whole wheat flour. Those who think that healthy and delicious can’t coexist, bake this cake and eat your words.
This cake is baked in a dish that's a little larger than A4 size and serves 4-6 people.
200 - 300 gm dark chocolate (70% Lindt or Earth Loaf or any other you prefer)
100 gm coconut flour
50 - 100 gm finely-chopped dates
2-3 spoons of whole wheat flour (atta)
Pinch of baking powder or baking soda (if you want to make it healthier)
2-3 drops vanilla essence
3 tbsp of virgin coconut or olive oil
(Note: Instead of coconut flour you can also use ground almonds or hazelnuts, but not walnuts because they are too oily.)
1. Separate the egg whites and yolks. Beat whites with an electric mixer or beat them well with a fork till they are fluffy. You can even use the blender that you to make smoothies.
2. Break the chocolate and put in a microwave safe bowl. Place in the oven just to melt it slightly - not for too long other wise it will get burnt.
3. Then pour that melted chocolate into the beaten egg whites. Add the egg yolks and vanilla essence. Beat it well with the hand mixer, fork or in the smoothie maker until it turns into a smooth paste.
4. Add three tbsps of coconut or olive oil into the coconut flour with atta and a pinch of baking soda. Stir in the melted chocolate paste with a spoon (NOT the blender).
5. Prepare the baking dish with a few drops of oil spread with your fingers till all the corners, or line it with butter paper. Spread the cake batter into the dish and sprinkle the chopped dates on top.
6. Preheat the oven to 230° and bake for five minutes. After five minutes reduce the temperature to 200° and bake for 25 minutes. To check if your cake is ready take a fork and stick it in the centre - if there is nothing on the fork then its ready. If its not ready then bake it for 5 minutes more and check it again.