Chocolate Coconut Cake

Ingredients

• 150 g butter
• 300 g dark chocolate (at least 70% cocoa)
• 0.5 Vanilla pod
• 100 g coconut blossom sugar
• 1 pinch salt
• 4 eggs
• 4 Medjool dates
• 100 g applesauce
• 1 packet baking powder
• 100 g spelt whole‑grain flour
• 3 tbsp cocoa powder
• 150 g shredded coconut
• 2 tbsp Coconut oil

Instructions

1. 1.

   Melt butter with 150 g chocolate over a hot water bath. Scrape the vanilla pod and mix its seeds with coconut blossom sugar and salt into the chocolate mixture. Let it cool slightly, then gradually whisk in the eggs. Pit the dates and blend them with applesauce; stir this puree into the batter. Fold in baking powder, flour, cocoa powder, and shredded coconut.

2. 2.

   Line a rectangular pan (e.g., 28 x 35 cm) with parchment paper. Pour the dough into the pan, smooth the surface, and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes or until a skewer comes out clean. Let the cake cool in the pan. Melt the remaining chocolate with coconut oil over a hot water bath.

3. 3.

   Lift the cooled cake from the pan using the parchment paper. Spread the melted chocolate glaze over the top of the cake. Allow it to set, then cut into small rectangles. Carefully release the pieces from the parchment and arrange them on a serving plate.