Aromatic Advent cake

Ingredients for 1 servings:

• 150 g dark chocolate
• 150 g butter
• 6 eggs, separated
• 50 g sugar and 1 pinch of salt
• 100 g honey
• 100 g flour
• 200 g ground almonds
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch(s) clove(s), ground
• 1 orange(s), juice and peel
• 150 g date(s), dried, chopped
• 100 ml orange juice
• 25 g butter
• 50 g powdered sugar
• 25 g cocoa powder
• 1 pinch(s) cinnamon and cloves
• 2 tbsp orange juice
• 1 tbsp rum
• Almonds, chopped or sliced
• Fat for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Chocolate cake with spices and dates, soaked in orange juice

Melt the dark chocolate in a double boiler, stir in the butter, and set aside. Finely chop the dates and set aside. Beat the egg whites with a pinch of salt until stiff peaks form, then add the sugar and continue beating until the mixture has dissolved and the mixture is stiff. Chill. Grease a 26cm springform pan and chill. Preheat the oven to 200°C (top/bottom heat). Beat the egg yolks with the honey until creamy and stir in the chocolate butter. Stir in the flour, almonds, spices, baking powder, and orange zest with the juice. Fold in the diced dates and beaten egg whites and pour into the prepared pan. Bake in the preheated oven for 30-35 minutes. Then pierce the pan several times with a skewer to soak in the juice. Let cool in the pan so the juice can penetrate well. For the icing, combine the butter with the cocoa powder, then gradually add the powdered sugar, juice, and rum, and mix until smooth and creamy. Remove the cake from the pan, place it on a serving platter, and spread the icing over it. Sprinkle with chopped almonds.