Chocolate Cake with Glaze

Ingredients

• 6 Eggs
• 1 pinch salt
• 150 g dried dates
• 1 tsp vanilla powder
• 200 g spelt whole‑grain 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. Beat the egg whites with 1 pinch of salt until stiff peaks form. In a blender or food processor, puree the dates, yolks, vanilla powder, flour, baking powder, 50 g cocoa powder and milk into a creamy batter. Line the bottom of a springform pan with parchment paper. Fold the meringue into the yolk mixture and pour the batter into the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40 minutes. Remove and let cool.

2. 2.

   Cut the cooled cake horizontally once. Soak the base and top with cherry juice and let sit for about 15 minutes.

3. 3.

   Meanwhile, melt the cocoa butter over a double boiler on low heat. Remove from the stove and whisk in maple syrup and the remaining cocoa powder until smooth.

4. 4.

   Spread half of the glaze over the cake base, place the top back on, and brush with the remaining glaze.