Russian Chocolate, Date and Walnut Torte
a 10 inch non-stick springform pan.
- 2 cups medjol dates
- 1 1/2 cup strong hot coffee
- 10 TB butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup flour
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- decorate with powdered sugar
Prepare 1.5 cups hot, strong coffee (best in a French press with ca 3 TB of fresh ground espresso). De-pit the dates, and cut them into small dice. Place them in a large coffee cup and cover with the hot coffee. Soak for 5 minutes.
Now, mix the flour with the baking soda, salt and cocoa and set aside.
In a standmixer, beat the butter and sugar until fluffy. Add one egg at a time, and incorporate well. Add vanilla.
Turn speed to low, and slowly add the flour mixture to the cake batter. Mix well. With a large spoon, retrieve the dates from the hot coffee, and add to the cake batter (add a bit of coffee at a time). You should only have about a 1/2 cup of coffee let in the pot after the figs are removed. Incorporate well.
Pour the mixture into the prepared form and sprinkle top with chocolate chips.
Bake for 35-45 minutes or until ready by checking with a stick if you spend dry then the cake is ready. Cool before removing from the form.