Chocolate & Blackberry Cream Cake
Servings 10
Calories 224kcal
Ingredients
- 1 cup hazelnuts
- 200 g soft dates, pitted
- 1 ripe banana
- 4.5 tbsp cocoa powder, non sweetened
- 2 organic eggs
- 1/2 tsp ground vanilla
- A pinch of salt
- 1 cup blackberries
- 1/2 cup walnuts
Blackberry Cream
- 1 cup heavy cream
- 2 cup blackberries
- 1 tbsp coconut sugar or honey
- 1/2 tsp ground vanilla
- Zest from 1/2 organic lemon
Extra
- Berries for topping
Instructions
- Preheat oven to 175 C/350 F (w. fan). Use a high speed blender or preferable a food processor to grind hazelnuts into flour, remove. Then blend dates, bananas and eggs into a smooth cream. Add vanilla, salt, cocoa and hazelnut flour and puls until combined. At last add walnuts and blackberries and puls a few times until they are very roughly chopped into batter.
- Line a pan, I used a 22 cm spring form pan, scrape the batter into your pan and even it out. Bake in the oven for 25-35 min, depending on cake size and your oven. It should be slightly firm, BUT it is okay if it is still moist and seems just a little raw, it is kinda the purpose here :) Remove then cake when done and set a side to cool completely and transfer to the fridge before serving
- Whip up the cream to an airy and light foam. Stir in sweetener, vanilla and lemon zest until well combined. Use a fork to lightly mash the blackberries and fold them into the whipped cream.Just before serving top the cooled cake with whipped cream and fresh berries. Enjoy!
Nutrition
Calories: 224kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 7mg | Potassium: 242mg | Fiber: 4g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg