Quick Mug Cake

Ingredients

• 3 eggs
• 1 cup almonds
• 0.5 cup seedless dates
• 150 ml water
• 20 g cocoa powder (raw quality)
• 0.5 cup cherries (pitted)

Instructions

1. 1.

   Preheat the oven to 175 °C (fan 160 °C; gas: level 2–3). Separate egg whites and yolks. Beat the whites until stiff, then beat the yolks until creamy.

2. 2.

   Process almonds in a blender on high speed into flour. Add dates, water, yolk and raw cocoa, blending until a smooth batter forms.

3. 3.

   Pour the mixture into a bowl and gently fold in the whipped egg white batter and cherries, keeping the dough fluffy. Transfer to a small springform pan and bake for about 30 minutes; perform a toothpick test!