Chocolate Frosted Date and Banana Cake
Healthy, because
Even smarter
Nutritional values
Instead of sugar, dates play the leading role in this date cake. And that has advantages: Dates, unlike refined sugar, provide fibre that is good for the digestion. The high cocoa content of dark chocolate also provides us with secondary plant substances that can balance blood pressure and keep the blood vessels healthy.
Depending on preference, the pecans can be exchanged for walnuts, for example. Some of the dates can also be replaced by raisins - this is easy on the wallet.
(Percentage of daily recommendation)
| Calorie | 4,567 cal. | (217 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 254 g | (219 %) | ||
| Carbohydrates | 484 g | (323 %) | ||
| Sugar added | 89 g | (356 %) | ||
| Roughage | 70.9 g | (236 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 26.6 mg | (222 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 35.4 mg | (295 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 322 μg | (107 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 89.6 μg | (199 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 7,863 mg | (197 %) | ||
| Calcium | 790 mg | (79 %) | ||
| Magnesium | 1,000 mg | (333 %) | ||
| Iron | 59.1 mg | (394 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 16.8 mg | (210 %) | ||
| Saturated fatty acids | 123.1 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 1,040 mg | |||
| Complete sugar | 355 g |
Ingredients
- For the cake
- 300 grams pitted Date
- 175 grams softened butter
- 2 Banana
- 1 tsp Vanilla sugar
- 3 eggs
- 75 grams cornstarch
- 75 grams Pastry flour
- 60 grams dark cocoa powder
- 1 tsp Baking powder
- 50 grams Pecan (coarsely chopped)
- 50 grams ground almonds
- For the topping
- 120 grams Dark couverture chocolate
- 1 tsp Coconut oil
Preparation steps
For the cake: Cut the dates into small pieces. Place the dates ina small saucepan with just enough water to cover, bring to a boil, cover and cook, stirring occasionally until tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the dates are very tender, thick and paste-like, about 2 minutes. Remove from the heat and let cool.
Meanwhile, in a bowl, mash the bananas with a potato masher and mix with the butter, vanilla and eggs Add to the dates and stir until creamy.
In a large bowl, stir together the cornstarch, flour, cocoa powder and baking powder. Stir in the date mixture until well combined and fold in the nuts.
Preheat the oven to 180°C (approximately 350°F) convection. Line a 30 x 30 cm (approximately 12 x 12-inch)baking pan with parchment paper. Pour batter into the baking pan and bake on the middle rack of the oven for 30 minutes. Cover loosely with foil and bake 30 minutes longer or until a toothpick isnerted in the center of the cake comes out with a few moist crumbs attached.
Allow to cool in the tin.
For the topping: Coarsely chop the chocolate and melt with the coconut oil in a heatproof bowl set over a pan of simmering water. Cool slightly then spread evenly over the cake, let it dry and cut into 12-16 cubes. Serve in a gift box if desired.
