Ingredients: 230 gr. (about 1 cup) water,330 gr. (11,6 ounces) whole Medjool dates, pitted, plus 4 more, pitted and halved, for garnish,100 gr. (3,6 ounces) chopped Medjool dates,3 tablespoons brandy + 1 tablespoon rum,2 tablespoons strong-brewed coffee,4 tablespoons unsweetened Dutch-process cocoa powder,200 gr (1 1/2 cups) all-purpose flour,3/4 teaspoon salt,1 teaspoon ground cinnamon, or more,130 gr. (9 tablespoons) unsalted butter, room temperature, plus more for pan,120 gr. (4,3 ounces)) packed dark-brown sugar,120 gr. (4,3 ounces)) packed dark-brown sugar,3 large eggs,1 teaspoons baking soda,110 gr. (5 ounces) bittersweet chocolate (66% cacao), coarsely chopped,50 gr. (3 1/2 tablespoons) unsalted butter,60 gr. (full 1/4 cup) packed dark-brown sugar,60 gr. (full 1/4 cup) packed dark-brown sugar,1 tablespoon water,Pinch of salt,80 gr. (1/3 cup) cream,100 gr. (3,6 ounces) bittersweet chocolate (66% cacao), finely chopped,2 tablespoons brandy
Instructions:
- 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.)
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