Chocolate cake

Chocolate cake without sugar

Chocolate cake without sugar

Chocolate cake without sugar?  Yes, it works – and it’s so delicious!  The cake is naturally sweet with dates, agave syrup and berries.


180g dried dates
200 g cream
3 tbsp agave syrup
3 eggs (size M)
½ vanilla bean
60 g baking cocoa
150 g wheat flour (Type 405)
1 tsp baking soda
80g butter
1 teaspoon Baking powder
50 g ground almonds
1 tbsp baking cocoa for dusting
1 handful of fresh berries (e.g. raspberries and blueberries)
Some butter for the mold


1st step
Grease a springform pan (Ø 20 cm) with a little butter.  Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Place the dates in a tall mug and pour boiling water over them until all the dates are covered, leave to rest for 2 hours.

2nd step
Drain the date water and add the cream and agave syrup to the dates and puree with a hand blender to form a fine, smooth mass.  Add the eggs.  Scrape out the pulp of the vanilla pod and place it in a mixing bowl with all the other ingredients.  Mix everything together well.  Stir in the date mixture together with the eggs and stir everything until smooth on the highest level for at least 5 minutes.

3rd step
Pour the chocolate dough into the mold and bake the cake in the preheated oven for approx. 60 minutes.  After about 40 minutes, cover the cake with aluminum foil so that it doesn’t get too dark.  Use the chopstick test to check whether the cake is baked through. 

Allow to cool thoroughly after baking.  Dust the cooled chocolate cake with baking cocoa and decorate with fresh berries.  This cake makes approximately 14 pieces.


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