DATE, DRIED-CHERRY, AND CHOCOLATE TORTE
Recipe By
eborah Madison
Serving Size : 10
6 ounces Deglet Noor or Medjool dates -- (1 cup) pitted and each cut into 6 pieces
3 ounces Black Sphinx or Medjool dates -- (1/2 cup) pitted and each cut into 6 pieces
6 ounces dried cherries -- (1 cup) preferably tart
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
3/4 cup unsalted butter -- softened
3/4 cup sugar
2 large eggs -- at room temperature
1 teaspoon vanilla
3/4 teaspoon grated orange peel
6 oz bittersweet chocolate -- coarsely chopped (not unsweetened)
4 1/2 ounces pecans -- (3/4 cup) finely chopped
Garnish: confectioners sugar
Accompaniment: brandied whipped cream
Preheat oven to 375°F.
Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy.
Whisk together flour, cocoa, and salt.
Beat together butter and sugar until pale and fluffy. Add eggs 1 at a time, beating until just combined. Beat in vanilla and zest. Add half of flour mixture and beat at low speed until just combined. Add date mixture with liquid and beat at low speed until just combined. Add remaining flour mixture and beat until just combined. Stir in chocolate and pecans.
Pour batter into a generously buttered 24-cm (9-inch) springform pan, smoothing top. Bake in middle of oven until center is slightly rounded and top of torte is cracked (edges will be dark brown), about 55 minutes. Let torte stand 5 minutes in pan on a rack. Run a sharp small knife around side of pan to loosen, then remove side. Cool torte on rack.
Source:
"Gourmet/December 2000"
NOTES : Torte may be made 2 days ahead and kept in an airtight container at room temperature
Recipe By
eborah MadisonServing Size : 10
6 ounces Deglet Noor or Medjool dates -- (1 cup) pitted and each cut into 6 pieces
3 ounces Black Sphinx or Medjool dates -- (1/2 cup) pitted and each cut into 6 pieces
6 ounces dried cherries -- (1 cup) preferably tart
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
3/4 cup unsalted butter -- softened
3/4 cup sugar
2 large eggs -- at room temperature
1 teaspoon vanilla
3/4 teaspoon grated orange peel
6 oz bittersweet chocolate -- coarsely chopped (not unsweetened)
4 1/2 ounces pecans -- (3/4 cup) finely chopped
Garnish: confectioners sugar
Accompaniment: brandied whipped cream
Preheat oven to 375°F.
Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy.
Whisk together flour, cocoa, and salt.
Beat together butter and sugar until pale and fluffy. Add eggs 1 at a time, beating until just combined. Beat in vanilla and zest. Add half of flour mixture and beat at low speed until just combined. Add date mixture with liquid and beat at low speed until just combined. Add remaining flour mixture and beat until just combined. Stir in chocolate and pecans.
Pour batter into a generously buttered 24-cm (9-inch) springform pan, smoothing top. Bake in middle of oven until center is slightly rounded and top of torte is cracked (edges will be dark brown), about 55 minutes. Let torte stand 5 minutes in pan on a rack. Run a sharp small knife around side of pan to loosen, then remove side. Cool torte on rack.
Source:
"Gourmet/December 2000"
NOTES : Torte may be made 2 days ahead and kept in an airtight container at room temperature