Ingredients

The following ingredients have 252 Servings
  • 1 cup water
  • 11,6 ounces (330 gr.) whole Medjool dates, pitted, plus 4 more, pitted and halved, for garnish
  • 3,6 ounces (100 gr.) chopped Medjool dates
  • 3 tablespoons brandy
  • 1 tablespoon rum
  • 2 tablespoons strong-brewed coffee
  • 4 tablespoons unsweetened Dutch-process cocoa powder
  • 1 1/2 cups (200 gr.) all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon, or more
  • 9 tablespoons (130 gr.) unsalted butter, room temperature, plus more for pan
  • 4,3 ounces (120 gr.) packed dark-brown sugar
  • 3 large eggs
  • 1 teaspoon baking soda
  • 5 ounces (110 gr.) bittersweet chocolate (66% cacao), coarsely chopped
  • 3 1/2 tablespoons (50 gr.) unsalted butter
  • 1/4 cup (60 gr.) packed dark-brown sugar
  • 1 tablespoon water
  • pinch of salt
  • 1/3 cup (80 gr.) cream
  • 3,6 ounces (100 gr.) bittersweet chocolate (66% cacao), finely chopped
  • 2 tablespoons brandy

Instruction

  • 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.