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Dense Chocolate Date Loaf


    This is molten and dense. It’s best to let it sit overnight to let flavours meld, plus it will be easier to slice. For a fancy dessert, thickly slice and top with a dollop of whipped cream or Greek yogurt. Finish with sprinkles of date sugar.


    1 cup (250 mL) dates
    1/2 cup (125 mL) water
    1 Tbsp (15 mL) vanilla extract
    1 cup (250 mL) unsalted butter, at room temperature
    2 large free-range eggs
    1 tsp (5 mL) grated orange peel
    4 oz (115 g) dark chocolate, melted
    1 1/3 cups (330 mL) all-purpose flour
    1 tsp (5 mL) baking soda
    1 cup (250 mL) boiling water

    Preheat oven to 375 F (190 C).

    Simmer dates with water until very tender. Stir in vanilla. Purée to a smooth paste.

    Line 9 x 5 x 3 in (23 x 13 x 6 cm) loaf pan with parchment paper.

    Using electric mixer, beat butter with date purée. Beat in eggs, one at a time, then orange peel. Fold in melted chocolate.

    Stir flour with baking soda. Add half the flour mixture and beat just until mixed. Add water and mix, and then beat in remaining flour, just until mixed. Batter will be very liquid. Turn into loaf pan.

    Place on baking sheet. Bake for 30 minutes, then reduce heat to 325 F (160 C). Continue baking for 15 more minutes. Cool completely before slicing.

    Makes 16 slices.

    Each slice contains: 217 calories, 3 g protein; 16 g total fat (10 g sat. fat, 0 g trans fat); 19 g total carbohydrates (7 g sugars, 2 g fibre); 92 mg sodium

    source: "Make It a Date!", alive #374, December 2013


    Dense Chocolate Date Loaf




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