Chocolate cake with only the sweetness of fruit

Ingredients for 1 servings:

• 200 g pitted dates
• 50 g almonds, ground
• 6 eggs
• 1 vanilla pod(s)
• ¼ orange(s), untreated, juice and zest
• 200 ml milk
• 40 g butter
• 100 g oat flakes, fine
• 100 g flour
• 1 tsp baking powder
• 4 tbsp cocoa powder
• 1 banana(s), very ripe
• ½ avocado(s)
• 1 tsp almond butter
• ½ vanilla pod(s)
• ¼ orange(s), untreated
• 1 tsp cocoa powder
• some butter for the mold
• possibly cocoa powder for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 30 minutes

no sugar, no sweeteners, no chocolate, suitable for Baby Led Weaning (BLW)

Preheat the oven to 180°C and grease the baking pan. Blend the dates, almonds, egg yolks, vanilla pulp, 2 tablespoons of orange juice, orange zest, milk, butter, and cocoa powder with a strong mixer until smooth. Combine the oats with the flour and baking powder and stir into the cocoa mixture. Beat the egg whites until stiff peaks form. Carefully fold the egg whites into the mixture and spread everything evenly in the baking pan. Bake the cake for about 45 minutes. Test with a skewer before letting it cool completely. Then let it cool and carefully remove it from the pan. For the cream, combine the banana, avocado, almond butter, vanilla pulp, orange zest, and cocoa powder in a food processor until thick and velvety. Now simply split the cake once or twice, fill it with the cream, and sprinkle with cocoa powder if desired. Note: The cake has a slightly bitter chocolatey flavor and, of course, won’t have the dominant sweetness of a classic chocolate cake. The consistency is reminiscent of a rich nut cake.