Summary

Ingredients

• 250 g date (s) (dried fruit, unsweetened)
• 200 ml water
• 6 egg (s)
• 200 g almonds, round
• 50 g cocoa powder, unsweetened
• 1 pinch (s) salt

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Instructions

1. Separate the eggs. Put the dates, 6 egg yolks, water and cocoa in a blender and make one
2. Mix the creamy chocolate mass. Beat the 6 egg whites with a pinch of salt until stiff. Pour the chocolate mixture into a mixing bowl and gradually fold in the stiffly beaten egg white and ground almonds. Under no circumstances stir in the normal way, otherwise the egg white will lose the enclosed air and collapse - therefore: fold in carefully. Personally, I work best with a whisk - the egg whites can be folded in with loose, rotating movements.
3. Grease a springform pan with butter and pour in the mixture. Bake in the middle of the oven on a wire shelf at 175 degrees for 25-30 minutes.
4. The cake is a poem and also tastes great with ice cream or whipped cream!