This decadent dessert is the world’s fastest chocolate cake. And it will delight chocolate lovers.
Yield: Makes one 9-inch cake; 8 servings
Total Prep Time: 15 minutes
3 cups walnuts
1/4 teaspoon sea salt
20 pitted medjool dates
2/3 cup unsweetened cocoa powder or raw cacao powder
1 teaspoon vanilla extract, optional
4 teaspoons water
1 ½ cups fresh raspberries for garnish
Put the walnuts and salt in a food processor fitted with the S-blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly.
Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries. Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.