ESPRESSO DATE CAKE
WITH CHOCOLATE GLAZE
PREP + COOK TIME 1 HOUR 15 MINUTES
SERVES 101¼ cups (200g) finely chopped
dried dates
1½ tablespoons espresso
coffee granules
1¼ cups (310ml) water
1 teaspoon bicarbonate
of soda
60g butter
¾ cup (165g) caster sugar
2 eggs
1 cup (150g) self−raising flourCHOCOLATE GLAZE
150g dark chocolate, chopped coarsely
⅓ cup (80ml) thickened cream
1 tablespoon golden syrup
or corn syrup1 Preheat oven to 180°C/160°C
fan. Grease a deep 20cm round
cake pan; line base and side with
baking paper.
2 Combine dates, coffee and the
water in a small saucepan; bring
to the boil. Remove from heat; stir
in bicarbonate of soda. Stand for
5 minutes. Blend or process mixture
until smooth.
3 Beat butter and sugar in a small
bowl with an electric mixer until pale.
Beat in eggs, one at a time, until just
combined. Fold in sifted flour, then
date mixture. Pour mixture into pan.
Bake cake for 50 minutes or until
a skewer inserted in the centre comes
out with moist crumbs attached.
Stand cake in pan for 15 minutes
before turning, top−side up, onto
a wire rack to cool slightly.
5 Make chocolate glaze.
6 Place cake on a platter. Slowly
pour glaze on cake, allowing a little
to drip down the side.CHOCOLATE GLAZE
Stir ingredients in a small saucepan
over low heat until smooth. Transfer
glaze to a small heatpoof jug.Baking
COOK’S
NOTES
ESPRESSO DATE CAKE
WITH CHOCOLATE GLAZE
This cake is best made on
the day of serving. When
chopping the chocolate
for the glaze, use a knife
with a serrated blade rather
than a regular cook’s knife- this will provide better
traction. And remember
that chocolate is sensitive
to heat, so store it in a cool
place – but not the fridge - so that it doesn’t discolour.
“We’ve pimped up the clas ic sticky date
pudding with a hit of espres o and embel ished
it with a luxurious chocolate sauce.”
Frances Abdallaoui, Food Director, The Australian Women’s WeeklyAWW FOOD • ISSUE TWENTY-ONE 12