This cake is so rich, and perfectly paired for the holidays with Egg Nog or Peppermint or a rich Vanilla Bean ice cream!
Ingredients
1cupheavy cream
12-ouncebag semi-sweet chocolate chips + 1/4 cup for garnishing
2teaspoonsvanilla extract
1tspalmond extract
8-ouncebag pitted dates
5eggs
1/4cupblanched almond flour
Instructions
Heat the oven to 350 F. Coat a 9-inch springform pan with cooking spray.
In a small saucepan over medium heat, heat the cream until just simmering. Remove the pan from the heat and add the chocolate chips. Stir until melted and smooth.
Combine the chocolate-cream mixture, vanilla, almond extract, and dates in a blender. Puree until smooth (it will be very thick), about 2 to 3 minutes. Add the eggs and blanched almond flour, then puree again until completely blended.
Pour into the prepared pan and spread evenly with a spatula.
Bake for 25 to 30 minutes, or until completely set at the center. Cool completely, then remove the sides of the pan.
Grate 1/4 cup of chocolate (using a small Cuisinart or a grater) and sprinkle over the cake. Garnish with pomegranates or fresh raspberries and serve. Excellent served with a small scoop of ice cream.