A walnut goes on a date and orders cake for dessert… and this is what comes to the table! A light and fluffy cake with a rich chocolate topping. Dive in and enjoy.
Don't feel guilty taking seconds, the walnuts are full of healthy omega 3 fats.
- 1 Tbs. butter or coconut oil
- 3 cups walnut halves
- 1 tsp. cinnamon
- 1/2 cup raw, local honey
- 4 large eggs, separated
- 1 tsp. vanilla
- Pinch of salt
- 1 cup chopped pitted dates
- 4 oz. dark (at least 72% cocoa) chocolate
Preheat oven to 350 degrees. Coat the bottom and sides of an 8-inch square baking dish with the butter or coconut oil, then line it with parchment paper.
Put the walnuts and cinnamon in a food processor and pulse until fine but not powdery. In a small bowl beat together the four egg yolks and vanilla.
In a large bowl, beat the egg whites and honey until soft peaks form. Fold in the yolks and dates, then fold in the ground walnuts. Pour into the paper-lined pan. Bake until the cake is golden and a toothpick comes out clean, about 25 minutes.
Let cool for five minutes in the pan on a rack, then invert and remove the pan and paper. Let cool completely.
Melt the chocolate; let cool slightly. With the cake on a platter, drizzle the chocolate over the top. Let chocolate cool completely and serve.