Combine the dates and cognac in a bowl and let macerate about 30 minutes.
Preheat the oven to 375 degrees F.
In a medium bowl, combine the macerated dates, almonds, and coconut. Mix until the ingredients come together into a paste.
Melt the chocolate in a bowl over a saucepan of simmering water. Stir the melted chocolate into the date mixture and set aside.
In another bowl, whip together the egg whites and salt until they just begin to form soft peaks. While slowly adding the sugar, continue whipping the whites until they form firm peaks. Fold in the cocoa, cardamom, and ginger until just combined. Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mixture until just combined.
Scoop chocolate batter into buttered ramekins or molds. Bake until a toothpick inserted in the center of a cake comes out dry, about 12 minutes. Lower the oven to 325 degrees F.
To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer. Put the cakes into the oven and bake until the wafer just melts, about 15 seconds. Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce. Serve.
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