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Ingredients

Date Puree
Cake
Caramel
Serving

Directions

Instructions Checklist
  • Date puree: Bring dates and bourbon to a simmer in a small saucepan. Cook until almost all of liquid is absorbed. Remove from heat; cover and let cool. Puree in a food processor until smooth. (You should have 1 cup.)

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  • Cake: Preheat oven to 325 degrees. Butter a 9-inch springform pan. Line bottom with parchment; butter parchment. Dust pan with cocoa, tapping out excess.

  • Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water, whisking until smooth. Remove from heat. Whisk in 2/3 cup date puree. Let cool; whisk in egg yolks, coarse salt, and cinnamon.

  • With a mixer on medium-high speed, whisk egg whites until soft peaks form. Slowly add sugar, beating until stiff peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan.

  • Bake cake until set (it should be cracking a bit on edges and shiny in center), about 30 minutes. Let cool completely in pan on a wire rack. Run a paring knife around sides; remove from pan.

  • Caramel: Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring until sugar is dissolved. Let boil, without stirring, until deep golden brown, swirling pan to color evenly, and washing down sides of pan with a wet pastry brush to keep crystals from forming, 10 to 11 minutes. Turn off heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date puree. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.

  • Serving: Pour caramel over cake and spread so it drips over sides. Sprinkle with flaky salt. Cut into wedges with a hot knife, wiping knife between cuts; serve with whipped cream.

Reviews (4)

22 Ratings
  • 5 star values: 3
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
01/13/2018
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.
Rating: 5 stars
04/29/2015
Yes I've tried it and it is delicious! I 've only replaced the sugar for this http://www.tiana-coconut.com/products/coconut-superfoods/coconut-nectar-sugar-substitute/ 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.
Rating: Unrated
04/06/2015
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.
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Rating: Unrated
02/01/2015
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!