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1
Combine the dates and cognac in a bowl and let macerate about 30 minutes.
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2
Preheat the oven to 375 degrees F.
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3
In a medium bowl, combine the macerated dates, almonds, and coconut.
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4
Mix until the ingredients come together into a paste.
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5
Melt the chocolate in a bowl over a saucepan of simmering water.
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6
Stir the melted chocolate into the date mixture and set aside.
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7
In another bowl, whip together the egg whites and salt until they just begin to form soft peaks.
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8
While slowly adding the sugar, continue whipping the whites until they form firm peaks.
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9
Fold in the cocoa, cardamom, and ginger until just combined.
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10
Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mixture until just combined.
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11
Scoop chocolate batter into buttered ramekins or molds.
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12
Bake until a toothpick inserted in the center of a cake comes out dry, about 12 minutes.
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13
Lower the oven to 325 degrees F.
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14
To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer.
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15
Put the cakes into the oven and bake until the wafer just melts, about 15 seconds.
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16
Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce.
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17
Serve.
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18
Put the chocolate into a bowl.
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19
Bring the cream to a gentle simmer, pour over the chocolate, and stir with a rubber spatula until smooth.
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20
Fold in the spices and nuts.
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21
Spread the chocolate batter evenly onto a silicone mat or wax paper-lined baking sheet and chill until firm, about 30 minutes.
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22
Using a round cookie cutter, cut the wafer into discs that are slightly larger than the top of the cakes.
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23
Combine all the ingredients in a small saucepan.
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24
Bring to a simmer and cook, stirring frequently, reduced and thickened.
