I admit it: I’m on a chocolate-cake-made-in-a-food-processor kick. It’s just so easy to toss everything into a processor, blend it, pour it into a pan, and bake it! And nuts and dates just seem to lend themselves to being blended, poured, and baked. I have a feeling the chestnut cake I made recently is just the beginning of a new obsession. This second cake is along similar lines, except this one features dates along with maple syrup and almonds instead of chestnuts. The moist dates give this cake more lift and lightness than the chestnut cake (which is more like a classic flourless cake), but this one is just as simple to make.
Since the prep time is only five minutes, this nutty chocolate treat would be a great dessert to take along to a holiday party. And seeing as dates can easily be stored for up to six months in the refrigerator (probably more), the next time you see dates in the store, grab some so that you’ll have them on hand to make this last-minute cake whenever you need a luscious dessert in a hurry.
Chocolate Velvet Cake with Dates
7 oz. dates (I often see dates sold in 1 pound packages, so since 1 pound = 16 ounces, use a little less than half the package)
1/2 cup sliced almonds
3 eggs, preferably from pastured hens
1/2 cup maple syrup
1/2 tsp. vanilla extract
100 grams (about 3.5 ounces) dark chocolate, preferably 85%
1/4 cup melted butter, preferably from grass-fed cows
Pinch sea salt
Preheat oven to 350F degrees. Grease a 9â€³ glass pie pan and set aside.
Place all ingredients in a food processor and blend until smooth. Pour batter into prepared pan and bake for 25 minutes or until an inserted toothpick comes out clean.
If you like, garnish individual slices with a dollop of freshly whipped cream or a spoonful of naturally sweetened jam. (Raspberry and apricot would be particularly good accompaniments.) Cake will keep for 3 days at room temperature or 5 days in the refrigerator.
Courtesy of: www.theculturedcook.com