Preheat oven to 375ºF.
In a small bowl, add dates and cover with coffee. Let stand until dates are very soft, about 30 minutes. Drain, reserving 2 tbsp coffee.
Using a double boiler method: In a heat-proof bowl, combine chocolate and butter; set over a pot of simmering water, ensuring bowl and water don’t touch. Let stand, stirring occasionally, until chocolate and butter have melted. Transfer bowl off of heat.
Grease an 8-inch springform pan with butter. Line bottom of pan with parchment then grease parchment with more butter.
To a food processor, add softened dates, 2 tbsp coffee and vanilla; process until smooth. Add egg yolks and process, scraping down sides of bowl as needed. Add chocolate mixture, almond flour, cacao and salt; process until smooth. Transfer mixture to a mixing bowl.
In a separate bowl, beat egg whites until soft peaks form. Add half of the egg whites to cake batter and mix until combined. Gently fold in remaining egg whites. Pour into prepared springform pan. Bake 15 to 20 minutes, until edges are set and center is still slightly soft. Transfer to a rack and let cool.
Serve with fresh berries, mint, shredded coconut or homemade whipped topping as a garnish. Enjoy!
Store remaining cake covered in fridge.
