20 minutes
preparation
30 minutes
baking
0 minutes
resting time
You will need:
Food blender, springform pan (approx. 26 cm)
Ingredients for the chocolate cake
For 12 servings, 1 serving = 1 piece (0 g of sugar)
250 g pitted dates
250 ml warm water
1 pinch of salt
50 g butter
1 banana, very ripe
120 g flour, e.g. whole wheat flour
1 sachet baking powder
30 g baking cocoa
250 g raspberries
some butter to grease the baking pan
If this recipe is not sweet enough for you, feel free to use sugar. Just remember to track the amount.
Preparation
Step 1:
Preheat oven to 170 degrees convection. Put 250 g of dates, 250 ml of warm water and a pinch of salt in a food blender and mix until the mixture is smooth.
If the blender is not that powerful, let the dates soak overnight to get a smooth mix.
Step 2:
Add 50 g of butter and a ripe banana and mix again.
Step 3:
Mix 120 g flour with 1 sachet of baking powder, add 30 g baking cocoa, and add everything to the date mixture.
Step 4:
Line the bottom of a springform pan (approx. 26 cm) with baking paper and grease the sides.
Put half of the dough on the bottom of the springform pan. Place 250 g of raspberries on the dough, pour the remaining dough on top of the raspberries, and bake at 170 degrees convection for approx. 30 – 35 minutes.
Step 5:
After baking, let the chocolate cake cool on a cooling rack. Then cut the chocolate cake into 12 equal pieces and enjoy.
