This decadent dessert is the world’s fastest chocolate cake! And it will delight chocolate lovers.
Yield: One 9-inch cake, or 8 servings
Total Prep time: 10 minutes
- 3 cups raw 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.
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