Warm and crusty date pudding - 3/03/12
This dessert is a combination of dates and chocolate. The dates are quite noticeable in the cake, so if you're not a fan of the combination of chocolate and dates, this cake might not work for you. It has an intensely chocolate taste dessert, and a simple sprinkling of powdered sugar is all the embellishment it needs.
The egg whites help make the top of the cake crusty while the center remains warm and soft like a cake.
The cake's final consistency is still be very runny, and intended to be that way! The cake is similar to a molten-type cake and should be warm when served. If you b aked this cake ahead of time just put it in the microwave for 30 to 35 seconds to warm it up.
I really enjoy the taste of this cake, and I enjoyed the combination of dates and chocolate.
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Close look at the cakes.
Here I am ready to bring out the dessert and serve them. You can also add a scoop of ice cream on top but it is optional.
Preparation work..
Ingredients: 2 cups pitted dates 1 1/4 granulated sugar 1 tablespoon vanilla extract 1/4 cup heavy cream 4 ounces semisweet chocolate 1/2 cup unsweetened cocoa powder 1/4 cup all purpose flour 6 large eggs confectioners' sugar for decoration |
Remove the pits and chopped the dates. |
Place the dates in a saucepan and add 1-1/2 cup of water. Bring to a simmer... |
and cook over medium heat for 10 minutes or until the dates are very soft and the water is mostly evaporated. |
Transfer to a blender and purée until smooth. Add the granulated sugar and vanilla extract .... |
and process until well blended. |
Scrape into a large mixing bowl. and set aside. |
In a medium sauce pan add the cream. Bring to a simmer then add the chocolate and stir until melted. |
Pour the chocolate into the date mixture and stir until smooth. |
Add the cocoa powder and flour to the chocolate-date mixture. |
With a rubber spatula mix the whole mixture together until well mixed. |
In a separate bowl beat the egg whites until they form stiff peaks. |
Gently fold them into the date mixture. |
until just combined. Don't try to over- mix it you will deflate the egg whites. The idea is to add air in the mixture so go gently. |
butter your ramekins and pour the mixture in. |
Pre-heat oven at 375 degrees and bake for about 2o to 25 minutes or until the outside of the pudding is set and crusty looking. |
Freshly out of the oven. Let the pudding cool down until just warm and serve with confectioners' sugar sifted on top. |
Filed as: Cake/cookies, Chocolate