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Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

 
One serving costs about $0.94

$0.94 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

21 dessert
spoonacular Score:20%

Spoonacular Score: 20%

 

Chocolate-Date Cake with Chocolate Sticky Toffee Glaze requires approximately about 45 minutes from start to finish. One portion of this dish contains approximately 3g of protein, 14g of fat, and a total of 283 calories. For 94 cents per serving, you get a dessert that serves 21. It is brought to you by Foodista. Head to the store and pick up eggs, flour, , and a few other things to make it today. This recipe is liked by 15 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so great. Try Chocolate-date Cake With Chocolate Sticky Toffee Glaze, Sticky Toffee Date Cake with Brown Sugar Caramel Sauce, and Sticky Toffee & Chocolate Fig Pudding Cake for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup water
water
11.64 oz
11.64 oz whole medjool dates
whole medjool dates
3.53 oz
3.53 oz medjool dates
medjool dates
3 Tbsps
3 Tbsps brandy
brandy
2 Tbsps
2 Tbsps strong brewed coffee
strong brewed coffee
4 Tbsps
4 Tbsps unsweetened dutch process cocoa powder
unsweetened dutch process cocoa powder
1.5 cups
1.5 cups flour
flour
0.75 tsps
0.75 tsps salt
salt
1 tsp
1 tsp ground cinnamon
ground cinnamon
9 Tbsps
9 Tbsps unsalted butter
unsalted butter
4.23 oz
4.23 oz dark brown sugar
dark brown sugar
3 large
3 large eggs
eggs
1 tsp
1 tsp baking soda
baking soda
5 ounces
5 ounces bittersweet chocolate
bittersweet chocolate
3.5 Tbsps
3.5 Tbsps unsalted butter
unsalted butter
2.12 oz
2.12 oz dark brown sugar
dark brown sugar
1 Tbsp
1 Tbsp water
water
1 pinch
1 pinch salt
salt
0.33 cup
0.33 cup cream
cream
3.53 oz
3.53 oz bittersweet chocolate
bittersweet chocolate
2 Tbsps
2 Tbsps brandy
brandy
1 cup water
1 cup
water
11.64 oz whole medjool dates
11.64 oz
whole medjool dates
3.53 oz medjool dates
3.53 oz
medjool dates
3 Tbsps brandy
3 Tbsps
brandy
2 Tbsps strong brewed coffee
2 Tbsps
strong brewed coffee
4 Tbsps unsweetened dutch process cocoa powder
4 Tbsps
unsweetened dutch process cocoa powder
1.5 cups flour
1.5 cups
flour
0.75 tsps salt
0.75 tsps
salt
1 tsp ground cinnamon
1 tsp
ground cinnamon
9 Tbsps unsalted butter
9 Tbsps
unsalted butter
4.23 oz dark brown sugar
4.23 oz
dark brown sugar
3 large eggs
3 large
eggs
1 tsp baking soda
1 tsp
baking soda
5 ounces bittersweet chocolate
5 ounces
bittersweet chocolate
3.5 Tbsps unsalted butter
3.5 Tbsps
unsalted butter
2.12 oz dark brown sugar
2.12 oz
dark brown sugar
1 Tbsp water
1 Tbsp
water
1 pinch salt
1 pinch
salt
0.33 cup cream
0.33 cup
cream
3.53 oz bittersweet chocolate
3.53 oz
bittersweet chocolate
2 Tbsps brandy
2 Tbsps
brandy

Equipment

food processor
food processor
toothpicks
toothpicks
wire rack
wire rack
oven
oven
cake form
cake form
sauce pan
sauce pan
knife
knife
blender
blender
whisk
whisk
bowl
bowl
food processor
food processor
toothpicks
toothpicks
wire rack
wire rack
oven
oven
cake form
cake form
sauce pan
sauce pan
knife
knife
blender
blender
whisk
whisk
bowl
bowl


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.94
Ingredient
330 grs whole medjool dates
100 grs medjool dates
3 tablespoons brandy
2 tablespoons strong brewed coffee
4 tablespoons unsweetened dutch process cocoa powder
1.5 cups flour
1 teaspoon ground cinnamon
9 tablespoons unsalted butter
120 grs dark brown sugar
3 larges eggs
5 ounces bittersweet chocolate
3.5 tablespoons unsalted butter
60 grs dark brown sugar
⅓ cups cream
100 grs bittersweet chocolate
2 tablespoons brandy
Price
$5.89
$1.79
$1.39
$0.02
$0.57
$0.25
$0.08
$1.08
$0.39
$0.82
$3.19
$0.42
$0.19
$0.43
$2.25
$0.93
$19.68

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Dutch process cocoa powder and regular cocoa powder are not the same and cannot be used interchangeably. To be on the safe side, follow the recipe as written.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
282k Calories
3g Protein
13g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
282k
14%

Fat
13g
21%

  Saturated Fat
8g
50%

Carbohydrates
37g
12%

  Sugar
26g
29%

Cholesterol
50mg
17%

Sodium
154mg
7%

Alcohol
1g
7%

Caffeine
12mg
4%

Get Enough Of These
Protein
3g
6%

Manganese
0.34mg
17%

Copper
0.28mg
14%

Fiber
2g
12%

Magnesium
40mg
10%

Selenium
6µg
9%

Iron
1mg
9%

Phosphorus
78mg
8%

Potassium
259mg
7%

Vitamin A
338IU
7%

Vitamin B2
0.11mg
6%

Vitamin B1
0.09mg
6%

Folate
23µg
6%

Vitamin B3
1mg
5%

Zinc
0.64mg
4%

Calcium
39mg
4%

Vitamin B6
0.08mg
4%

Vitamin B5
0.38mg
4%

Vitamin E
0.39mg
3%

Vitamin K
2µg
2%

Vitamin D
0.29µg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need

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