Moist Chocolate Date Cake

Dense, yet very moist and almost molten-like, the sweetness of this chocolatey, buttery and none-too-sweet simple loaf cake comes from puréed dried dates and cherries … oh, and a really nice bar of good quality high-cocoa dark chocolate. The dark cocoa chocolate ensures that the sweetness from the dates and cherries shines through. Health-conscious diners can be forgiven for thinking that there must be added refined sugars in the cake, but you'll be happy to let them know that it's a perfect and almost guilt-free dessert … a little good dark chocolate never hurt anyone!

This cake is also a sensuous snack, lunch addition, or even a quick breakfast, dare I say. Basically whenever the craving for a moist dark chocolate experience overwhelms, really. And it stays moist for several days in a sealed container, although it won't likely last that long, so it's great to make when you think you'll just want to have something around for a little while, just in case.

For a cake that's just a bit sweeter, beat in about 1/4 of coconut sugar with the butter, date and cherry purée.

If you are planning on treating a special mom in your life this upcoming mother's day, this might just be the cake to celebrate with. It's great for any gathering and also a fine way to say thank you.

Moist Chocolate Date Cake

Recipe by Lisa Turner Published on May 8, 2014 Dense, moist and deliciously chocolatey loaf cake sweetened with puréed dried dates and cherries for a guilt-free dessert or snack Print this recipe Ingredients: 3/4 cup soft dried dates, pitted and roughly chopped 1/3 cup dried cherries 1/2 cup water 1 tablespoon vanilla 1 1/3 cups unbleached white flour 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 4 oz (115 g) fine quality dark chocolate, melted 1 cup boiling water Instructions: Line a 9 × 15 inch pan with parchment paper. Preheat an oven to 375°. In a small saucepan, simmer the dates and cherries with the 1/2 cup of water, stirring often, until the fruit is tender. Stir in the vanilla. Transfer to a blender and purée until smooth. Let cool for 5 to 10 minutes. In a medium bowl, combine the flour, baking soda and salt. In a large bowl, using an electric mixer, beat together the butter and date purée. Beat in the eggs, one at a time, until well blended. Fold in the melted chocolate. Using a wooden spoon, beat in half of the flour mixture until just combined. Pour in the boiling water, stir to combine, and then beat in the remaining flour until just combined. Pour this mixture into the prepared pan. Place the loaf pan on a baking sheet and bake for 30 minutes. Reduce the heat to 325° and bake for another 15 minutes. A cake tester should come out clean at this point. Leave to rest in the pan for about 40 to 60 minutes (you don't want the cake to fall apart when removing it, so the longer the better). Carefully lift the loaf by the edges of the parchment paper and remove from the pan. Let the cake cool completely before cutting. You may want to even wait until the next day, although the temptation might make that a challenge. Makes 1 9 × 5 inch loaf (about 15 slices)

More dessert and treats featuring dried fruits:
Brownies with Dried Fruit
Cherry Nut Bars
Cocoa Fruit Energy Treats
Mini Tahini Bites with a Creamy Coffee Date Filling

On the top of the reading stack: Dead Souls - Gogol

Audio Accompaniment: Mark Hollis