Rating: 3.61 stars
23 Ratings
  • 5 star values: 3
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

A purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter). 

Martha Stewart Living, October 2020

Gallery

Credit: Marcus Nilsson

Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan over medium-low heat, bring dates and bourbon to a simmer; cook, stirring, until almost all of liquid is absorbed. Remove from heat; cover and let cool. Purée in a food processor until smooth. (You should have about 1 cup.)

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

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

  • Beat egg whites on medium-high speed until soft peaks form, about 2 minutes. Slowly add 1/4 cup sugar, beating until stiff glossy peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan, smoothing top with an offset spatula.

  • Bake until set, cracking a bit on edges, and shiny in center, about 30 minutes. Transfer pan to a wire rack and let cool completely. Run a paring knife around sides of pan; remove from pan and transfer to a cake plate.

  • In a small saucepan over medium-high heat, bring remaining 1 cup sugar and 1/4 cup water to a boil, 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. Remove from heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date purée. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.

  • Pour caramel over cake, spreading with an offset spatula so it drips over sides. Sprinkle with flaky salt. Slice cake with a knife dipped in hot water, then wiped down between slices; serve with whipped cream.

Cook's Notes

Recipes reprinted from: Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2020 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Available October 13th wherever books are sold; to pre-order, go to amazon.com

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Reviews (5)

23 Ratings
  • 5 star values: 3
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 3.0 stars
10/05/2020
Beware of the caramel step! I tried twice (and consulted a professional baker) and it was still a total disaster. In addition, the recipe does not indicate how impossible this step is. Otherwise we would have made the delicious cake, and bought a final topping of some sort.
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.
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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.
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!