1. Preheat oven to 350°.
2. In a small saucepan, bring dates and espresso to a boil.
3. Reduce heat to low; simmer for 5 min.
4. Remove from heat. Stir in baking soda; let cool.
5. In a separate small saucepan, melt 7 oz. chocolate over very low heat, stirring occasionally, until melted and smooth.
6. Stir in 2 tbsp. corn syrup; let cool.
7. In a large mixing bowl, use an electric mixer to beat 16 tbsp. butter with sugar until thick and pale.
8. Beat in eggs one at a time, then vanilla.
9.  Add flour, baking powder and salt; beat on high speed for 1 min.
10. Scrape bowl; with beater running, slowly stream in melted chocolate.
11. Scrape bowl again; beat on high for 1 min.
12. Fold in date mixture by hand.
13. Spray a 9" springform baking pan with cooking spray; line bottom only with parchment paper. Pour batter into pan.
14. Place cake pan on a baking sheet; bake in preheated oven until cake begins to crack and a toothpick inserted in the center comes out clean (about 60 min.).
15. Remove pan from oven; cool cake in pan for 30 min.
16. Remove sides of pan; let cake cool completely.
17. In a small saucepan, melt remaining chocolate with butter and corn syrup over very low heat, stirring occasionally, until melted and smooth.
18. Invert cake onto a cake plate; remove parchment paper.
19. Pour chocolate mixture over cake; let cool completely.
20. Slice cake; serve with latte sauce.

Tasty Tips:

• Cake will be very dark on top and around the edges. If desired, cover pan very loosely with foil in the last 10 min. of baking.
• Avoid opening your oven while baking to prevent sinking in the middle (cake may sink slightly as it cools). Let cake cool completely before inverting on your cake plate.