I rarely get overly descriptive about the recipes here but because I appreciate a bit of detail when I read other sites, I'm getting chatty. I tinkered with this recipe from Green Kitchen Travels as David and Luise are a go-to for more wholesome desserts. In the treat department, I like to know if I'm getting dense, super sweet, a healthier take, light and airy, or wherever it lies in the spectrum. There is a time and place for each of those sorts of desserts on different occasions. A flourless chocolate cake, classically speaking, is not really cake-like in texture at all. It is dense and rich and more similar to a brownie or fudge than cake and I am perfectly happy with that. This version is more wholesome - the refined sugar being replaced by a thick date paste that contributes a nice caramely sweetness. I thought the dates would throw off the fudge factor, or maybe not make it as decadent and I was wrong. This cake is rich and chocolatey. The date paste actually makes it even more fudgy while not being sickeningly so. Rich but not heavy and even better the second day as it all sank into itself. I appreciate some cream and berries with my chocolate for flavor contrast and also for the color they add. It's so pretty all piled high with hues of red and purple. I'll maybe even double the quantity next time.
I'm hoping to have some book details to share with you next week. It comes out THIS month. Eep!
FLOURLESS CHOCOLATE DATE CAKE // Serves 8
Adapted from Green Kitchen Travels
The original recipe uses ground hazelnuts which I am sure lend a fabulous flavor but almond meal was on hand. I also chose to use buttermilk instead of the orange juice and zest because I have an aversion to citrus and chocolate together. If you are not crazy like me, it sounds really different and surely lovely. The original recipe calls for an 8" springform pan and I only own a 10" and used it anyway. If you have an 8", give it a little more cooking time to make up for the depth of the cake.
- 1 1/2 cups almond meal
- 1/2 tsp. salt
- About 25 (2 cups) soft dates, pitted and roughly chopped
- 1/3 cup buttermilk
- 5 eggs, seperated
- 3 Tbsp. natural cocoa powder
- 1/2 tsp. baking soda
- 7 ounces dark chocolate
- 6 Tbsp. unsalted butter
- // for topping //
- whipping cream (8 ounces whipping cream whisked with 3 T. powdered sugar and a dash of vanilla)
- OR coconut cream (chill a can of full fat coconut milk overnight, scoop off the firm top and beat it with 2 T. powdered sugar or maple syrup)
- 1 1/2 cups mixed berries, chopped small (I used pom seeds, blackberries and strawberries)
Preheat the oven to 350'. Line a springform pan with parchment paper and grease the bottom and sides.
Put the almond meal and salt in large mixing bowl. Into a food processor, combine the dates, buttermilk, egg yolks, cocoa powder and baking soda and blend until smooth and sticky.
Over a pot of barely boiling water, into a glass bowl combine the chocolate and butter. The bottom of the bowl should not touch the water line. Stir occasionally until melted and smooth. Add the date mixture and the chocolate mixture into the almond meal bowl and stir to mix.
Beat the egg whites until soft peaks form. Gently fold the egg whites into the chocolate mixture (it will be thick) and transfer it into the prepared pan. Bake for 50-65 minutes until the cake is firm but not dry. Remove from the oven and let the cake cool completely (just trust me, it's better cooled).
Spread the whipping cream on top and top with the berries. Serve immediately. The cake will keep for 3 days in the fridge.