Ingredients
| Name | Amount (Metric / US) |
|---|---|
| WATER | 236.59 ml / 1 cup |
| MEDJOOL DATES | 330 gr / 11.64 oz |
| MEDJOOL DATES | 100 gr / 3.53 oz |
| BRANDY | 3 Tbsps |
| STRONG-BREWED COFFEE | 2 Tbsps |
| DUTCH-PROCESS COCOA POWDER | 4 Tbsps |
| FLOUR | 187.50 g / 1.50 cups |
| SALT | 0.75 tsps |
| GROUND CINNAMON | 1 tsp |
| BUTTER | 9 Tbsps |
| DARK-BROWN SUGAR | 120 gr / 4.23 oz |
| EGGS | 3 large |
| BAKING SODA | 1 tsp |
| BITTERSWEET CHOCOLATE | 141.75 g / 5 oz |
| BUTTER | 3.50 Tbsps |
| DARK-BROWN SUGAR | 60 gr / 2.12 oz |
| WATER | 1 Tbsp |
| SALT | 1 pinch |
| CREAM | 79.33 ml / 0.33 cups |
| BITTERSWEET CHOCOLATE | 100 gr / 3.53 oz |
| BRANDY | 2 Tbsps |
Chocolate-Date Cake with Chocolate Sticky Toffee Glaze
Chocolate-Date Cake with Chocolate Sticky Toffee Glaze might be just the dessert you are searching for. This recipe serves 21 and costs 94 cents per serving. One serving contains 282 calories, 3g of protein, and 13g of fat. 15 people found this recipe to be scrumptious and satisfying. If you have water, salt, butter, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Users who liked this recipe also liked Chocolate-date Cake With Chocolate Sticky Toffee Glaze, Sticky Toffee Date Cake with Brown Sugar Caramel Sauce, and Sticky Toffee & Chocolate Fig Pudding Cake.
Instructions
Make the cake: Preheat oven to 180 C (350 F) degrees. Butter a 21 cm (8,3 or 9 inch) round cake pan. Line with parchment, and butter. Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place puree in a large bowl. Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl. Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled). Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate and chopped dates. Transfer batter to prepared pan, and smooth top. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.) Make the glaze: Bring butter, dark-brown sugar, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes. Place cake on stand and pour glaze over top, letting some drip down sides. Garnish with halved dates.
Cake on the menu? Try pairing with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
