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.