Flourless Chocolate Cake

Makes one 9-inch cake; 8 servings

This decadent dessert will delight chocolate lovers.

3 cups walnuts

1/4 teaspoon sea salt

20 pitted medjool dates

2/3 cup unsweetened cocoa powder or raw chocolate powder

1 teaspoon vanilla extract, optional 4 teaspoons water 1 1/2 cups fresh raspberries for garnish

Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 9-inch round cake. Chill for 2 hours. Decorate the cake and plate with fresh raspberries or top before serving. Covered with plastic wrap, Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.

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