Chocolate-date cake with toffee glaze
A decadent chocolate-date cake topped with a rich chocolate sticky toffee glaze. This dessert is perfect for chocolate lovers and provides a good source of vitamins and minerals. It fits a vegetarian diet and is ideal for special occasions or holiday gatherings, such as Christmas or birthdays.
Ingredients
water
236.59 ml
medjool dates
330 gr
brandy
3 Tbsps
coffee
2 Tbsps
dutch process cocoa powder
4 Tbsps
flour
187.5 g
salt
0.75 tsps
ground cinnamon
1 tsp
unsalted butter
9 Tbsps
brown sugar
120 gr
free range eggs
3 large
baking soda
1 tsp
bittersweet chocolate
141.75 g
cream
79.33 ml
Method
- Preheat oven to 180 C (350 F) degrees. Butter a 21 cm (8,3 or 9 inch) round cake pan. Line with parchment, and butter.
- Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water.
- Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups).
- Place puree in a large bowl.
- Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl. Beat butter and dark-brown sugar with a mixer on medium speed until fluffy.
- Add eggs, one at a time, beating after each addition (batter will look curdled). Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture.
- Beat in chocolate and chopped dates.
- Transfer batter to prepared pan, and smooth top.
- Bake until a toothpick inserted into center of cake comes out clean, about 1 hour.
- Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack.
- Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
Nutrition:
314 kcal
Carbs
45 g
Fat
13 g
Protein
3 g
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