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🍰 Moist Chocolate Cake with Maple Glaze

195 kcal · 30 min · 4 servings

Ingredients

• 6 Eggs
• 1 Pinch Salt
• 150 g dried Dates
• 1 tsp Vanilla Powder
• 200 g Spelt Whole Wheat Flour
• 0.5 tsp Baking Powder
• 90 g Cocoa Powder
• 200 ml Milk (3.5% Fat)
• 60 ml Cherry Juice
• 100 g Cocoa Butter
• 5 tbsp Maple Syrup

Instructions

1. 1. Separate the eggs. Put the egg whites into a bowl and add a pinch of salt.
2. 2. Whip the egg whites until they form stiff peaks.
3. 3. Put the dates, egg yolks, vanilla powder, flour, baking powder, 50 grams of cocoa powder, and the milk into a blender or food processor.
4. 4. Blend the ingredients until you have a creamy mixture.
5. 5. Line the bottom of a springform pan with baking paper.
6. 6. Gently fold the egg whites into the egg yolk mixture.
7. 7. Pour the batter into the prepared pan.
8. 8. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2 to 3).
9. 9. Bake the cake for about 40 minutes.
10. 10. Take the cake out of the oven and let it cool down completely.
11. 11. Cut the cooled cake in half horizontally.
12. 12. Moisten the bottom and top cake layers with cherry juice.
13. 13. Let the juice soak into the cake for about 15 minutes.
14. 14. Melt the cocoa butter over a water bath on low heat.
15. 15. Remove the bowl from the heat.
16. 16. Stir the maple syrup and the remaining cocoa powder into the melted cocoa butter with a whisk.
17. 17. Spread half of the glaze evenly over the bottom cake layer.
18. 18. Place the top cake layer on top.
19. 19. Cover the top of the cake with the remaining glaze.

Nutrition per serving

• kcal: 195
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 20 g