Guilt free chocolate fudge cake

Ingredients

• 1 1/2 cup packed almond meal

• 1/2 cup cocoa powder

• 1 teaspoon cinnamon powder

• 1/2 teaspoon baking soda

• Pinch salt

• 100 gram bar 90% cocoa Lindt chocolate - chopped into 1 cm bits (optional)

• 1 1/2 cup loosely packed pitted dates

• 1/2 cup water

• 3 large eggs

• 2 tablespoons Olive oil

• 2 teaspoons vanilla extract

Preparation

Preheat oven to 160 degree Centigrade. Line an 8 inch square cake pan with baking paper.

Mix together all dry ingredients (almond meal, cocoa powder, baking soda, salt and chocolate bits) in a bowl and set aside.

Microwave the dates for one minute to soften. Place them in a food processor along with ½ cup of water and blend to a smooth paste.

To this mixture add the eggs, oil, vanilla extract and blend for a good 5 minutes or until fluffy and pale in colour. It will make the cake lighter.

Add the wet to the dry ingredients and stir lightly until barely incorporated. Don’t overwork the batter.

Pour the batter into the prepared pan and bake for 25minutes, or until set but still soft in the center. Place on wire rack and let the cake cool in the baking pan for at least 10-15 minutes before serving so that it has time to set.

Serve plain or with fresh fruit and/or whipped cream. May also be served chilled from fridge.

Tip:

I cut the cake into 24 pieces and zap a piece in the microwave just before serving. It becomes gooey, the chocolate bits melt and it just hits the spot!