Chocolate - Date Pudding Cake

"Recipe courtesy Tyler Florence. Food 911 - Episode - Not Too Sweet To Eat. I haven't yet made this but watched the episode & was intrigued by the use of dates & chocolate in a low fat, fiber rich dessert. Substituting Splenda granular for some/all of the sugar would make this almost guilt free!"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
  • Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth.
  • Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl.
  • Sift together the cocoa powder and flour and add to the date mixture. Fold gently until well mixed.
  • In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
  • Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature.
  • Shake some confectioners' sugar on top and serve.

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Reviews

  1. What a beautiful recipe. I made this as a desert served with a toffee sauce, and ice-cream. It is very moist cake, and very rich. Maybe Brown sugar made it sweeter, because I replaced the white sugar with soft brown sugar, and found it to be VERY sweet. Lovely recipe, thanks very much, this will definately be going onto my permanent desert recipe list.
     
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Tweaks

  1. What a beautiful recipe. I made this as a desert served with a toffee sauce, and ice-cream. It is very moist cake, and very rich. Maybe Brown sugar made it sweeter, because I replaced the white sugar with soft brown sugar, and found it to be VERY sweet. Lovely recipe, thanks very much, this will definately be going onto my permanent desert recipe list.
     

RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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