Juicy flourless, sugar-free chocolate cake! The guests couldn’t get enough 😉

Ingredients:

Date Paste:

• 200g dates
• 160ml water

Cake Batter:

• 1 orange
• 6 eggs (medium-sized)
• 4 tablespoons honey
• Cocoa powder
• 200g finely chopped almonds
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder

Syrup:

• Juice of 1 orange
• 2 tablespoons honey

Chocolate Glaze:

• 150ml cream
• Chocolate (for melting)

Instructions:

1. Date Paste:
   • Combine 200g dates with 160ml water and bring to a boil.
   • Let it cook for 5 minutes, then blend until smooth.
2. Preparation:
   • Peel and extract the juice from 1 orange.
   • Separate the egg whites from the yolks (6 eggs total).
   • Preheat the oven to 180°C (350°F).
3. Cake Batter:
   • In a bowl, beat 4 tablespoons of honey with the egg yolks until the mixture increases in volume and lightens in color.
   • Add cocoa powder, date paste, finely chopped almonds, baking soda, and baking powder to the egg yolk mixture. Mix well.
4. Egg Whites:
   • In a separate bowl, beat the egg whites until soft peaks form.
   • Add lemon juice and continue beating until stiff peaks form.
5. Assembly and Baking:
   • Incorporate the beaten egg whites into the cake batter gently.
   • Pour the batter into a baking pan (preferably 18-20cm tall).
   • Bake in the preheated oven for 40-45 minutes.
6. Syrup:
   • Prepare the syrup by combining the juice of 1 orange with 2 tablespoons of honey. Boil and simmer for 3-5 minutes.
7. Chocolate Glaze:
   • Heat 150ml cream over medium heat and melt chocolate in it to prepare the glaze.

Tips:

• If honey isn’t preferred, replace it with your choice of sweetener.
• Orange juice can be substituted with fruit tea or water.
• Dates can be swapped with thick fruit puree like apricot for variation.
• Explore different options to suit personal tastes when substituting ingredients.

Remember to pour the syrup over the baked cake and drizzle the chocolate glaze before serving for a delightful taste.