Back to Flourless Chocolate-Date Cake All Reviews for Flourless Chocolate-Date Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Flourless Chocolate-Date Cake Credit: Marcus Nilsson Recipe Summary Servings: 10
Ingredients Ingredient Checklist 10 ounces medjool dates, pitted 2/3 cup bourbon 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan Dutch-process cocoa powder, for pan 12 ounces bittersweet chocolate (70 percent cacao), chopped 6 large eggs, separated, room temperature 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 1/4 cups sugar 1/3 cup heavy cream 1 teaspoon flaky sea salt, such as Maldon Lightly sweetened whipped cream, for Serving
Gallery Flourless Chocolate-Date Cake Credit: Marcus Nilsson
Recipe Summary Servings: 10
Gallery
Flourless Chocolate-Date Cake Credit: Marcus Nilsson
Flourless Chocolate-Date Cake
Credit: Marcus Nilsson
Flourless Chocolate-Date Cake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 10 ounces medjool dates, pitted 2/3 cup bourbon 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan Dutch-process cocoa powder, for pan 12 ounces bittersweet chocolate (70 percent cacao), chopped 6 large eggs, separated, room temperature 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 1/4 cups sugar 1/3 cup heavy cream 1 teaspoon flaky sea salt, such as Maldon Lightly sweetened whipped cream, for Serving
Directions
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.)
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
Reviews (5)
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 13 3 star values: 4 2 star values: 1 1 star values: 2
Reviews (5)
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 13 3 star values: 4 2 star values: 1 1 star values: 2
Add Rating & Review
23 Ratings 5 star values: 3 4 star values: 13 3 star values: 4 2 star values: 1 1 star values: 2
23 Ratings 5 star values: 3 4 star values: 13 3 star values: 4 2 star values: 1 1 star values: 2
23 Ratings 5 star values: 3 4 star values: 13 3 star values: 4 2 star values: 1 1 star values: 2
5 star values: 3 4 star values: 13 3 star values: 4 2 star values: 1 1 star values: 2
Martha Stewart Member 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. Martha Stewart Member 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. Martha Stewart Member 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. Martha Stewart Member 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. Martha Stewart Member 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!Martha Stewart Member
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: 3.0 stars
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: 4 stars
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: 5 stars
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
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!
All Reviews for Flourless Chocolate-Date Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Flourless Chocolate-Date Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
