Espresso date cake with chocolate glaze
Jan 31, 2011 1:00pm- 1 hr 15 mins cooking
- Serves 10
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Ingredients
Espresso date cake with chocolate glaze
- 1 1/4 cup (200g) finely chopped dried dates
- 1 1/2 tablespoon espresso coffee granules
- 1 1/4杯(310毫升)水
- 1 teaspoon bicarbonate of soda (baking soda)
- 60 gram (2 ounces) butter
- 3/4 cup (165g) caster (superfine) sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 150 gram (41/2 ounces) dark (semi-sweet) chocolate, chopped coarsely
- 1/3 cup (80ml) thickened (heavy) cream
- 1 tablespoon golden syrup or corn syrup
Method
Espresso date cake with chocolate glaze
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1Preheat oven to 180°C (160°C fan-forced). Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.
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2Combine 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.
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3Beat 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.
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4Bake 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.
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5To make chocolate glaze; stir ingredients in a small saucepan over low heat until smooth. Transfer glaze to a small heatproof jug.
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6Place cake on a platter. Slowly pour glaze on cake, allowing a little to drip down the side.
Notes
The cake is best made on the day of serving.
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