The third time I made it I ran out of dates so I threw in some dried cherries. I love this cake! I baked it in a tube pan so it took less time. Having said that, it has an amazing taste for a cake made with only cocoa. This was very, very dry, even when I adjusted the temperature and the time as suggested by others here. I also added 1/4 cup of apple sauce hoping to moisten it. I used 1/2 cup coconut sugar and 1/2 cup agave nectar instead of brown sugar. I made it a bit healthier: I substituted the butter with 3/4 sunflower oil. It did not keep too well - on the third day it had dried out. I honestly could have eaten the entire cake in a few hours. ![]() I was making it non-dairy and non-soy, so used Earth Balance buttery spread. I was worried about it being too dry from other reviews, but did not have that problem. Will definitely make it again, and again, and again! Be sure to use fresh Medjool dates, and lightly spoon the spelt flour. ![]() Very moist, very chocolately, and best of all, fiber that is disguised. I am looking forward to making this cake, but I do have to say that "unctuous" is not an appealing term for food. Three days later and it was still just as moist as the first day! I also mixed the dates with the hot water in the blender so there were no lumps. I replaced the butter with coconut oil, and used raw cacao powder. I loved this cake and it was so moist! I did make a few changes though. I substituted dark roast instant coffee for the instant espresso and it worked well. I am not going to say it was the most decadent cake I've ever had, but it definitely is something I would make again. This was remarkably good, even for a gluten-free recipe! I made it for some friends and they gobbled it up. The cake texture is fabulous-moist and spongy, but the taste was not as chocolatey and delicious as the Mini Chocolate Cupcakes recipe on this site. I did swap out some of the brown sugar for coconut palm sugar. I love healthy desserts, but I was expecting this cake to taste decadent (a stick and half of butter!) and it is disappointingly healthy-tasting. Four hours after coming out of the oven there was no more cake. Recommendations, if you are lucky and you have some for the day after wrap it and will be perfect. It’s super easy to do and very tender texture. I love the texture of the spelt with the dates. With the flavor and smells of the chocolat ( also before is coming out of the oven. Cool cake in pan on a rack 5 minutes, then remove side of pan and cool cake on rack. Spoon batter into springform pan, smoothing top, and bake until a wooden pick or skewer inserted into center comes out clean, about 50 minutes to 1 hour. Beat in date mixture (batter will look curdled), then reduce speed to low and add flour mixture, mixing until just combined. Add eggs 1 at a time, beating until just combined. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy. Whisk together spelt flour, cocoa powder, baking powder, and salt in another bowl. Stir together boiling-hot water, espresso powder, vanilla, and baking soda in a bowl, then add dates, mashing lightly with a fork, and steep until liquid cools to room temperature, about 10 minutes. Butter springform pan, then lightly dust with cocoa powder, knocking out excess. ![]() Put oven rack in middle position and preheat oven to 350☏.
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