The best chocolate cake you ever had. Oh yes.

A fantastic dessert recipe from Jil today – one to enjoy and pamper yourself with – this time without any sugar.

Love,
Joanna

Grey and damp weather, a long day in school, quareling with your best friend.

We all go through one of those days when we are just desperate for something sweet. 

I’m not talking about a piece of cake or half a cookie, but about something rich and juicy you

just want to roll around in and drown in with pleasure. 

The absolute top of the crop, the one and only, exactly – chocolate cake.

As I have this craving, let’s say regularly, even without higher reason, I needed an alternative

to the common pile of sugar.

Full of deliciousness – no compromises.

So today a recipe for a cake without gluten or sugar! 

But beware, it is seriously addictive!

Juicy chocolate cake without sugar

For the dough:

2 cups dates

1 cup cashews

1 cup walnuts

1/2 cup almond butter

1/2 cup cocoa powder

¼ tsp vanilla essence

1 pinch of salt

For the icing:

1 1/2 cups dates

1/2 cup cashews

1-2 cups water

3 Tbsp cocoa powder

1 tsp vanilla essence

1 pinch of salt

As to the quantities: it might be necessary to add a few nuts, dates etc. here and there. 
Especially if the icing gets too stiff or too runny, feel free to add more water or dates. 
As the cake won’t be baked, you can’t go wrong anyway.

And off we go:

1. First pulse the nuts in a food processor to a coarse-grained consistency. Now add the dates bit by bit, then all other ingredients. Incorporate everything well so that the mixture is all chewy and sticky. If your food processor is too small, just divide the ingredients and prepare everything in batches.

2. After the “dough” is done divide it into three equal parts and roll them each into a ball. The first ball can be pressed into a small springform tin straight away, make it follow the tin’s shape more or less.

Place the tin as well as the two other balls into the refrigerator for about 10 minutes to let the dough stiffen.

3. In the meantime prepare the icing. Again place all ingredients into the food processor, until they form a creamy, nearly smooth icing. If the 10 minutes are not up yet, put icing into the refrigerator as well.

4. Finally the springform tin and all other ingredients can be taken out and the first layer of icing is smoothed over the dough. Next layer is the first ball of dough, which I usually roll out on the work surface first and then just press the sides towards the edges of the tin. Another thick layer of icing and the last ball of dough. At last distribute the rest of the icing on top of the cake.

5. The whole cake should remain in the tin in the refrigerator for at least 4 hours, or preferably over night. In the morning you can carefully remove it from the tin.

And there you have it, an incredibly yummy, juicy chocolate cake!  

Perfect for every afternoon!
Or evening.
Or like my mother does it: cake for breakfast.

Just enjoy it whenever you feel like it ;-).


I laid the table with these beautiful little cups from Geschenketräume* - they can be perfectly stacked for storage!

*Advertisement



Best regards,
Jil