Spiced Chocolate Torte

• Produce

  • 150 g Dates

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 3 Cardamom pods
  • 2 tsp Cinnamon
  • 6 Cinnamon sticks
  • 1/4 tsp Cloves, ground
  • 250 g Dark chocolate

• Nuts & Seeds

  • 200 g Almonds, ground
  • 20 Almonds

• Dairy

  • 175 g Butter, unsalted
  • 100 ml Single cream

• Other

  • 100g Sukrin gold or granulated erythritol (1/2 cup

Found on sugarfreelondoner.com

Description

Ingredients

• 200g ground almonds (1⅔ cups)
• 250g dark chocolate (90% cocoa solids)
• 175g butter, unsalted (3/4 cup)
• 100ml single cream
• 150g dates (8 dates)
• 5 eggs
• 100g Sukrin gold or granulated erythritol (1/2 cup)
• 1 tsp baking powder
• 3 cardamom pods, outer shell removed
• 2 tsp cinnamon
• ¼ tsp cloves (ground)
• 6 cinnamon sticks
• 20 blanched almonds

Directions

• Heat the oven to 160 Celsius
• Melt the chocolate and butter in a non-stick pan or in the microwave.
• Line the bottom of a 25 cm diameter round springform cake tin with baking paper and grease the sides with butter
• Remove the stones from the dates and chop finely
• Separate the eggs and beat the egg whites (they have to be room temperature) in a grease-free glass or porcelain bowl until stiff peaks form
• Mix the egg yolks and sweetener, then add the dates, the black cardamom kernels (not the shells), cinnamon, cloves plus the melted butter-chocolate mixture.
• Add the ground almonds, baking powder and cream and mix until you have a smooth dough.
• Gently fold in the egg whites.
• Pour into your springform, decorate with cinnamon sticks and almonds and bake ca 40 minutes until the cake is cooked but still a little gooey in the centre.
• Remove from the oven and let the cake cool in the tin.