The Pioneer Woman Tasty Kitchen
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Flourless Dark Chocolate Cake

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Level: Easy

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Description

This chocolaty cake is filled with all-natural ingredients. A perfect finish to a great meal, a special celebration, and everything in-between.

Ingredients

  • 2-½ cups Hazelnut Meal/flour
  • 2 cups Fresh Soft Medjool-like Dates, Pitted And Rough Chopped
  • 5 whole Eggs
  • 1 teaspoon Vanilla Paste
  • 1 pinch Fine Grain Sea Salt
  • 3 Tablespoons Unsweetened Cocoa Powder
  • ½ teaspoons Baking Soda
  • ⅓ cups Butter, At Room Temperature
  • 8 ounces, weight Dark Chocolate (70% Minimum), Rough Chopped

Preparation

Preheat the oven to 350 F.

Put the flour into the bowl of your stand mixer.

To the bowl of a food processor, add the dates, eggs, vanilla, sea salt, unsweetened cocoa powder, and baking soda. Process until well combined.

Transfer the mix to the bowl of your stand mixer.

In a small saucepan over low heat, add the butter and dark chocolate. Heat it, stirring frequently until melted.

Transfer the chocolate sauce to the bowl of your stand mixer with the rest of the ingredients. Mix on medium speed until well combined (1-2 minutes).

Pour the batter into a greased 8-inch square baking dish or pan and bake for 35-40 minutes. Remove from oven. Let the cake cool slightly before removing from the pan.

Serve with berries, Greek yogurt, or whipped coconut cream.

Adapted from The Green Kitchen Travels by David Frenkiel and Luise Vindahl.

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