Date, Dried-Cherry and Chocolate Torte Recipe

Name: Date, Dried-Cherry and Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Deglet Noor or Medjool dates (6 oz), pitted and each cut into 6 pieces; 1/2 cup Black Sphinx or Medjool dates (3 oz), pitted and each cut into 6 pieces; 1 cup dried cherries (preferably tart; 6 oz); 1 teaspoon baking soda; 1 cup boiling water; 1/4 cup brandy; 1 1/3 cups all-purpose flour; 1/4 cup unsweetened cocoa powder (not Dutch-process); 1/2 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 3/4 cup sugar; 2 large eggs at room temperature; 1 teaspoon vanilla; 3/4 teaspoon finely grated fresh orange zest; 6 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped; 3/4 cup pecans (4 1/2 oz), finely chopped; Garnish: confectioners sugar; Accompaniment: brandied whipped cream

Servings: persons

1 cup Deglet Noor or Medjool dates (6 oz), pitted and each cut into 6 pieces
1/2 cup Black Sphinx or Medjool dates (3 oz), pitted and each cut into 6 pieces
1 cup dried cherries (preferably tart; 6 oz)
1 teaspoon baking soda
1 cup boiling water
1/4 cup brandy
1 1/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
2 large eggs at room temperature
1 teaspoon vanilla
3/4 teaspoon finely grated fresh orange zest
6 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
3/4 cup pecans (4 1/2 oz), finely chopped
Garnish: confectioners sugar
Accompaniment: brandied whipped cream

1
Preheat oven to 375F.
2
Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy.
3
Whisk together flour, cocoa, and salt.
4
Beat together butter and sugar until pale and fluffy.
5
Add eggs 1 at a time, beating until just combined.
6
Beat in vanilla and zest.
7
Add half of flour mixture and beat at low speed until just combined.
8
Add date mixture with liquid and beat at low speed until just combined.
9
Add remaining flour mixture and beat until just combined.
10
Stir in chocolate and pecans.
11
Pour batter into a generously buttered 24-cm (9-inch) springform pan, smoothing top.
12
Bake in middle of oven until center is slightly rounded and top of torte is cracked (edges will be dark brown), about 55 minutes.
13
Let torte stand 5 minutes in pan on a rack.
14
Run a sharp small knife around side of pan to loosen, then remove side.
15
Cool torte on rack.

1586

kcal

Calories

128

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Deglet Noor or Medjool dates (6 oz), pitted and each cut into 6 pieces, 1/2 cup Black Sphinx or Medjool dates (3 oz), pitted and each cut into 6 pieces, 1 cup dried cherries (preferably tart; 6 oz), 1 teaspoon baking soda, and more.

Yes, Date, Dried-Cherry and Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Date, Dried-Cherry and Chocolate Torte

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