Serves: 12 (makes 1 x 26cm cake)
Time to make: 1 hr 15 mins
1 cup dates, chopped
1 cup boiling water
1/2 teaspoon baking soda
1 cup low-fat plain yoghurt*
150g dark chocolate (70%), melted*
1/2 cup cocoa
3/4 cup (70g) ground almonds
1 cup rice flour
1/2 teaspoon salt
1 teaspoon vanilla essence
5 eggs, separated
1 cup sugar
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.
Step 1 Preheat oven to 170°C. Lightly oil a 26cm springform cake tin.
Step 2 Place dates, water and baking soda in a microwave-proof bowl. Microwave on high for 3 minutes or until dates are soft. Cool then purée to a smooth paste.
Step 3 In a large bowl place date purée, yoghurt, chocolate, cocoa, almonds, rice flour, salt, vanilla and egg yolks. Mix to a smooth batter.
Step 4 In a separate bowl beat egg whites to a soft foam. Keep beating while gradually adding sugar. Beat until whites are stiff and glossy. Fold into batter until just combined.
Step 5 Pour mixture in prepared tin. Place in oven and cook for about 55-60 minutes or until an inserted skewer comes out clean. Leave to cool in tin for 5 minutes before turning out.