Step 1 Preheat oven to 170ºC and lightly grease a 26cm round springform cake tin. Set aside. In a microwave-proof bowl, place 1 cup boiling water, dates and baking soda and cook on HIGH for 3 minutes or until dates are soft. Cool. Purée to a smooth paste.
Step 2 In a large bowl, place date paste, yoghurt, melted chocolate, cocoa, almond meal, rice flour and vanilla extract. Separate the eggs and add egg yolks. Mix to a smooth batter.
Step 3 In a different bowl, whisk egg whites to a very soft foam. Gradually add sugar and keep whisking until whites are stiff and glossy. Fold into the batter until just combined.
Step 4 Transfer to cake tin; bake in oven for 55–60 minutes or until a skewer inserted into the centre comes out clean. Cool in tin for 5 minutes before turning out.
Step 5 Make Cocoa cream cheese frosting: Place cream cheese into a bowl and beat to soften. Sift in icing sugar and cocoa, then add vanilla. Mix to a smooth creamy consistency. Spread over cooled cake.
HFG version (per serve)
Total energy 1160kJ
Total fat 9g (4g saturated fat)
Traditional version (per serve)
Total energy 1770kJ
Total fat 24g (16g saturated fat)