Recipe courtesy of Tyler Florence
Recipe courtesy of Tyler Florence
Watch how to make this recipe.
Chocolate-Date Pudding Cake
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- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 243
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 4 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 44 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 243
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 4 g
- Sugar
- 47 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 44 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
- Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl. Sift together the cocoa powder and flour and add to the date mixture. Fold using a rubber spatula; combine gently until well mixed.
- In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
- Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature. Shake some confectioners' sugar on top and serve.
