This is a very rich chocolate cake. Gluten Free. Sugar Free. Makes a 8″spring form pan. Line pan with foil, taking care not to puncture the foil. Spray with cooking spray. Preheat oven to 350°F.
- 1/2 lb butter (melted)
- 1/2 lb chocolate(1/4 lb chocolate chips sweetened with stevia & 1/4 lb Lindt 95%)
- 1/2 cup almond or oat milk (can use blend)
- 1/2 cup date puree
- 4 eggs
- 1 Tbsp. vanilla
Melt butter. Melt chocolate. Mix together. Whisk milk, date puree, eggs and vanilla in a bowl. Add melted butter/chocolate mix. Whisk together and pour into prepared pan. Bake for approx 35 min. When done the center will still be very loose but approx. 1″ of the outside edge will be set. Remove from oven and cool. Refrigerate over night or at least 8 hr before removing from pan to glaze.
- 1/2 cup chocolate chips sweetened with stevia
- 2 squares Lindt 95% chocolate
- 1/2 Tbsp. butter
- 2 Tbsp. milk (any kind)
Melt chocolates and butter, whisk in milk. Pour over cake and spread over top and sides. Return to fridge to set.