Imagine a chocolate cake so rich, so moist, and so incredibly delicious that you won't believe it's gluten-free and made without traditional flour. This Flourless Date Chocolate Cake is a game-changer for dessert lovers, chocolate enthusiasts, and anyone looking for a guilt-free treat that doesn't compromise on flavor. With its deep, intense chocolate taste and natural sweetness from dates, this cake is about to become your new obsession – perfect for those who want to indulge smartly without sacrificing taste.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Gluten-Free
Serves: 8 servings
Ingredients
- 2 cups pitted dates
- 1 cup dark chocolate chips
- 4 large eggs
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides with butter or cooking spray.
- Place the pitted dates in a food processor and pulse until they form a smooth, sticky paste. If the dates are very dry, you can add 2-3 tablespoons of hot water to help them blend more easily.
- Melt the dark chocolate chips using a double boiler or in the microwave in 30-second intervals, stirring between each interval until smooth and completely melted.
- In a large mixing bowl, crack the eggs and whisk them until they become light and slightly frothy, about 2-3 minutes.
- Add the date paste, melted chocolate, cocoa powder, vanilla extract, and salt to the whisked eggs. Mix thoroughly until all ingredients are well combined and create a smooth, rich batter.
- Pour the batter into the prepared cake pan, ensuring it is evenly distributed and smoothed out with a spatula.
- Bake in the preheated oven for 25-30 minutes. The cake is done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, you can dust the top with additional cocoa powder or serve with whipped cream or fresh berries if desired.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Date Selection Matters: Choose soft, fresh Medjool dates for the best texture and natural sweetness. If your dates are dry, soak them briefly in hot water before blending.
- Chocolate Quality is Key: Use high-quality dark chocolate chips with at least 70% cocoa content for a richer, more intense chocolate flavor.
- Mixing Technique: Whisk eggs thoroughly to incorporate air, which helps create a lighter cake texture despite being flourless.
- Don't Overbake: Watch the cake carefully in the last 5 minutes of baking. The toothpick test is crucial – a few moist crumbs mean a perfectly fudgy cake.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to prevent breaking.
- Serving Suggestions: Enhance the cake with a dusting of cocoa powder, a dollop of whipped cream, or fresh berries for an extra touch of elegance.
- Storage Tip: This cake actually gets more flavorful after a day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 110mg
