Delicious chocolate cake without sugar

Ingredients for 1 servings:

• 180 g soft dates
• 200 g Skyr
• 1 banana(s)
• 4 tbsp cocoa powder
• 100 g flour
• 2 tsp baking powder
• 80 g butter
• 3 tbsp breadcrumbs
• Butter for the mold
• 1 bar of sugar-free chocolate for glazing

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

First things first: You’ll need a cake tin with a diameter of 18 cm. If the tin is larger, make more batter accordingly. Preheat the oven to 170°C (top/bottom heat). First, finely chop the dates, skyr, and banana using a blender or hand blender. When the mixture is nice and soft, add the other ingredients. Blend or stir with a mixer until the mixture is smooth. Then grease the tin with a little butter, add the breadcrumbs, and spread them evenly. Pour the batter into the tin and smooth it out. Bake in a hot oven on the middle shelf for 40 minutes. When the cake is done, let it cool slightly. Meanwhile, melt the chocolate and then drizzle it over the cake. We served it with fresh raspberries. Tip: You could also use nuts or cherries in the cake. The consistency is similar to that of brownies.