Chocolate Date Cake
- 1 cup (about 5 oz.) chopped dried dates
- 1/3 cup prepared espresso
- 1 tsp. baking soda
- 12 oz. bittersweet baking chocolate, divided
- 3 tbsp. light corn syrup, divided
- 18 tbsp. unsalted butter, room temperature, divided
- 1 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2/3 cup flour, sifted
- 1 ¼ cups Bob's Red Mill Almond Flour
- 1/2 tsp. kosher salt
- 3 tbsp. corn syrup, divided
- - Latte Sauce
In a small saucepan, bring dates and espresso to a boil; reduce heat to low and simmer 5 min. Remove from heat, stir in soda; cool. In another small saucepan over very low heat, melt 7 oz. chocolate, stirring occasionally, until melted and smooth. Stir in 2 tbsp. corn syrup; cool. In large mixing bowl using electric mixer, beat 16 tbsp. butter and sugar until thick and pale; beat in eggs, one at a time, then vanilla. Add flours and salt; beat on high speed 1 min. Scrape bowl; with beaters running, slowly stream in melted chocolate. Scrape bowl and beat on high 1 min. Fold in date mixture by hand. Pour into 9" springform pan sprayed with cooking spray (bottom only lined with parchment paper). Bake on a baking sheet in preheated 375° oven until cake begins to crack and a toothpick inserted in the center comes out clean (60-70 min.). Cool 30 min. in pan; remove side of pan, cool completely. In small saucepan over very low heat, melt remaining chocolate, butter and corn syrup; stir occasionally until melted and smooth. Invert cake onto cake plate; remove paper. Pour chocolate mixture over cake. Cool completely. Serve with Latte Sauce.
Good to Know:
- Cake will be very dark around the edges and on the top. If desired, cover pan very loosely with foil in last 10-20 min. of baking.
- Avoid opening your oven while baking to prevent sinking in the middle. Cake may sink slightly as it cools. Cool completely before inverting on your cake plate.