Food blogging used to occupy a good deal of my thoughts … and take up a lot of my time and energy as well. And I loved it. But between law school and a new job (which is really more like a lifestyle if we’re honest), I was forced to take a hiatus.
Now things are under control.
Just kidding.
They’re absolutely not.
But I missed sharing my food.
So. This is my first post on my new blog. I chose this recipe as the first because it is representative of my style of food and attitude towards eating. Food should be simple, beautiful, wholesome, and enjoyed. It should also make you feel good and nourished. That’s what all of my food is designed to do.
Please enjoy this scrummy, nutritious, anytime cake. It is the closest thing to magic I’ve ever experienced (apart from turning the TV on with my wand-remote). It’s that good.
Chocolate Date Cake
Ingredients:
- 7 oz. (200 grams) unsweetened or very dark chocolate (70% or higher)
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 6-8 pitted dates
- 3 eggs
- 1/4 cup coconut or olive oil
- 1 tsp espresso powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Method:
Preheat oven to 350 degrees.
Place chocolate, cocoa, and baking soda into a food processor and pulse until the mixture has the texture of small pebbles.
Add in dates and pulse until combined. Add eggs, oil, espresso powder, vanilla, and salt. Blend until smooth.
Pour batter into a parchment paper-lined, 8-inch baking dish. Allow the parchment to hang over the sides of the pan for easy removal later.
Bake for 25 minutes or until the cake springs back when touched.
Cool for a few minutes in the pan and then remove using the parchment paper to a cutting board.
Cut and consume immediately.
Nutritional Facts (serving size: 1/16 of cake):
Calories = 137 / Sugar = 6.7 g / Protein = 2 g / Fat = 9.4 g
