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Flourless Chocolate-Date Cake with Salted-Caramel Sauce

Recipe photo courtesy of Marcus Nilsson
Source: Martha Stewart Living, February 2015
Total Time Prep Servings


Date Puree





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How would you rate this recipe?
  • bmizar9765742
    13 JAN, 2018
    This rating thing isn't working properly. when I go back out it doesn't add my rating. still says only 20.. this is an excellent cake.
  • healthysnacks
    29 APR, 2015
    Yes I've tried it and it is delicious! I 've only replaced the sugar for this because I am on a low GI diet. I was not sure if it was a good a idea but at the end it worked fine. Thank you so much for all these amazing recipes and inspiration.
  • Randi66
    6 APR, 2015
    I made this for Passover and it did not take me 5hrs. I skipped the caramel sauce and used a purchased goat milk caramel sauce( from Williams Sonoma). The cake was excellent. Intense, rich chocolate flavor( please use good chocolate) and the date puree was a good choice. It did not overpower the cake, it added a nice subtle sweetness.
  • Madame Petit
    1 FEB, 2015
    Seeing the photo for this in the magazine really drew me in! Definitely take note of the time required. I don't think it took me 5 hours, but it probably took at least 3. The cake turned out lovely, like the picture, and had a light, delicate almost mousse-like texture. If I made it again, I would do a different glaze. A more intense flavor such as chocolate, berry, etc. Only make this if you do have astand mixer and a pastry brush! I didn't have a brush and making the caramel was tricky!
    • tasumatai
      13 FEB, 2015
      not a review...yet! was wondering, though, about the butter "sticks": 1/2 cup sticks or 1 cup sticks...probably the former but just wanted to make sure....also, was the "5" hours a misprint? even without a stand mixer, can't possibly imagine that!

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