This fudgy recipe for date cake with chocolate is rich and decadent and no flour of any kind required! Iced with salted caramel; it is divine!
I'm always on the lookout for flourless recipes, especially at Passover.
So many folks are watching their gluten and though I am not one of them, it's always nice to find a recipe that is naturally gluten-free.
This fudgy date cake is just what the doctor ordered.
Table of contents
Why I Love This Chocolate Date Cake
Well, because of the chocolate, of course!
No that's not really it. Perhaps it's the sum of its parts.
Last year I made a Sephardic Passover menu for the second seder.
Therefore dates were the perfect dessert!
Incorporating them with chocolate makes this a flourless chocolate cake with the addition of dates.
And we all love flourless chocolate cakes, don't we?
Well, everyone loved this chocolate date cake and when everyone loves something I can't help but love it too!
Questions About Dates
Medjool dates are very plump, meaty dates with an almost fudgy interior. They are perfect for this cake. They are the most widely used date in the US and are grown in California and parts of Arizona.
Date paste is made by blending dates with water and then processing the mixture until smooth. In this recipe the flavor is amped up by combining the dates with rum or bourbon or coffee. Therefore if using commercial date paste, you may want to add some rum or coffee extract to the batter.
Dates have a lower glycemic index (42-55) than sugar. Four dates provide 3.6 grams of protein, 7 grams of fiber and supply 15% of our daily potassium requirements.
7 Ingredients For Moist Chocolate Date Cake
- Medjool pitted dates
- Bourbon, Rum, Coffee or Water - If making this cake for Pesach avoid bourbon, as it is made with grain. A combination of coffee, rum and water can be used to make the date paste or just rum or water or coffee!
- Butter - Margarine may also be used
- Bittersweet Chocolate - I chop bittersweet chocolate from the giant Trader Joes bars but any bittersweet chocolate (70% cacao) will work for this date cake recipe. Semisweet chocolate will make this cake too sweet in my opinion.
- Large eggs - Like any Passover cake eggs are what give this chocolate date cake recipe its lift. They are the ""leavening!"
- Sugar - Some to stiffen the egg whites and the rest if you make your own caramel sauce.
- Salt and Cinnamon - Salt helps balance flavors and cinnamon adds flavor. Don't like cinnamon? Try cardamom.
- Caramel Sauce - Make your own with sugar and heavy cream or buy store bought. Or just serve with whipped cream. Or make Jessica's that uses coconut milk.
- Maldon Salt Flakes - Salt flakes really offset the sweetness and add lots of flavor.
How To Serve Medjool Date Cake
It is suggested to serve this cake with a caramel date sauce and sprinkle the cake with Maldon salt flakes.
Actually, this is a wonderful way to serve this cake. The salt really helps curb the sweetness of the dates.
However, if you want a shortcut-just buy a salted caramel sauce.
Or just sprinkle with powdered sugar and serve with whipped cream or even ice cream.
The caramel sauce isn't hard to make but sometimes we all get in a bind!
If you choose store-bought don't forget to stir in some of the date paste.
This cake is fudgy so dip your knife in hot water and wipe off between each slice.
Additionally, this cake would be great paired with fresh fruits such as sliced oranges, figs or blueberries and raspberries.
How To Store Leftover Cake (if there is any)
This cake can be served at room temperature or chilled from the refrigerator.
Like it fudgy? Serve room temp!
Store leftovers tightly covered in the fridge and they will keep for a good week.
Dates are a pretty incredible food and one I have grown to love.
Here's to you my protein date shake that I love in the morning!
However you enjoy your dates, I encourage you to try this date cake recipe.
I think you will find it as good as we did.
And make sure you have doggy bags waiting because everyone wanted to take a slice home!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Want More Passover Recipes? See Them Here
PrintRecipe
Flourless Recipe For Date Cake with Chocolate
- Prep Time: 45 Minutes*
- Cook Time: 30 Minutes
- Total Time: 0 hours
- Yield: 12-15 Servings 1x
- Category: Dessert
- Cuisine: American
Description
This rich and decadent recipe for date cake contains no flour. However lots of dark chocolate adds flavor and egg whites give it lift. Perfect for Passover or those on gluten-free diets this bittersweet chocolate date cake recipe is divine.
Ingredients
10 ounces Medjool Dates, pitted to make 1 c date paste OR buy date paste and add 2 t rum or coffee extract for flavor
⅔ c coffee or water or rum or bourbon
1 ½ sticks softened, unsalted butter, plus more to grease pan (Margarine is OK)
1-2 T Dutch process cocoa to flour pan
12 ounces bittersweet chocolate, chopped (70% cacao)
6 large eggs, separated and at room temperature
¼ c sugar
¼ t kosher salt
½ t ground cinnamon or cardamom
Caramel Glaze
1 c sugar
⅓ c heavy cream
⅓ c or the remaining date paste
1 t flaky sea salt (Maldon)
Whipped Cream
Instructions
In a small saucepan over medium-low heat, bring dates and coffee or liquid of your choice to a simmer; cook until almost all liquid is absorbed. Remove from heat and let cool. Puree in a food processor until smooth. You should have about 1 cup. ⅔ will be used in cake and ⅓ in the frosting.
Preheat oven to 325. Butter a 9" springform pan. Line with parchment and butter the parchment. Dust with cocoa, tapping out excess. Melt butter and chocolate in microwave at intervals on low setting and whisk until smooth. Remove from heat and whisk in ⅔ c date puree. Let cool and whisk in egg yolks, salt and cinnamon or cardamom.
Beat egg whites on medium-high speed until soft peaks form. Slowly add ¼ c sugar, beating until stiff, glossy peaks form. Fold ⅓ of the whites into chocolate, then fold in the rest. Transfer to prepared pan, smoothing with an offset spatula.
Bake until set, about 30 minutes. It will crack a bit on the edges and be shiny in center. Cool on a wire rack. After cake has cooled run a paring knife around sides of pan and remove sides. Transfer to a cake plate.
To Make Glaze:
Bring 1 c of sugar and ¼ c water to a boil, stirring until sugar has dissolved, about 2 minutes. Let boil without stirring until deep golden brown, swirling pan to color evenly and washing down sides of saucepan with a wet pastry brush occasionally to keep sugar crystals from forming, 10-11 minutes. Remove from heat and carefully pour in cream, it will sputter, and stir to combine. Stir in remaining ⅓ c date puree. Pass through a mesh seive, and let cool until thick but pourable, about 30 minutes.
Pour caramel over cake and spread with an offset spatula so it drips over sides. Sprinkle with flaky sea salt. Slice with a sharp knife dipped in hot water and wipe between each slice. Serve with whipped cream or ice cream.
Notes
Thank you Martha Stewart.
Date paste and caramel sauce can be purchased through Amazon if you don't want to make it. Just don't forget to add the remaining date paste to the caramel sauce.
*Prep time depends on if you prepare the date paste and caramel sauce.
More Flourless Desserts
Chocolate Flourless Raspberry Torte
Salted Butterscotch Tart in a Coconut Crust
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