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Ингредиенты
- 4 x dates - (abt 3 ounce) minced (preferably Medjool)
- 1/4 c. cognac
- 1/2 c. whole skinned almonds - (slightly heaping) toasted and grnd
- 1/3 c. shredded unsweetened coconut toasted
- 4 ounce bittersweet chocolate
- 4 lrg egg whites
- 1/4 tsp fine salt
- 12 Tbsp. sugar
- 2 Tbsp. cocoa pwdr plus
- 2 tsp cocoa pwdr
- 1/2 tsp grnd cardamom
- 1/4 tsp grnd ginger Butter for greasing ramekins
- 16 ounce bittersweet chocolate minced small pcs
- 1 c. heavy cream
- 1/4 tsp grnd cardamom
- 1/4 tsp grnd ginger
- 1 c. whole skinned almonds toasted and grnd
- 3 c. coconut lowfat milk
- 6 Tbsp. cognac
- 6 Tbsp. sugar
- 1/4 tsp salt
Инструкции
- Combine the dates and cognac in a bowl and let macerate about 30 min.
- Preheat the oven to 375 degrees.
- In a medium bowl, combine the macerated dates, almonds, and coconut. Mix till the ingredients come together into a paste.
- Heat the chocolate in a bowl over a saucepan of simmering water. Stir the melted chocolate into the date mix and set aside.
- In another bowl, whip together the egg whites and salt till they just begin to create soft peaks. While slowly adding the sugar, continue whipping the whites till they form hard peaks. Mix in the cocoa, cardamom, and ginger till just combined. Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mix till just combined.
- Scoop chocolate batter into buttered ramekins or possibly molds. Bake till a toothpick inserted in the center of a cake comes out dry, about 12 min. Lower the oven to 325 degrees.
- To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer. Put the cakes into the oven and bake till the wafer just melts, about 15 seconds. Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce. Serve.
- For the Chocolate-Almond Wafer: Put the chocolate into a bowl. Bring the cream to a gentle simmer, pour over the chocolate, and stir with a rubber spatula till smooth. Mix in the spices and nuts. Spread the chocolate batter proportionately onto a silicone mat or possibly wax paper-lined baking sheet and refrigeratetill hard, about 30 min. Using a round cookie cutter, cut the wafer into discs which are slightly larger than the top of the cakes. (
- Makes about 12 wafers)
- For the Coconut-Cognac Sauce: Combine all the ingredients in a small saucepan. Bring to a simmer and cook, stirring frequently, reduced and thickened. (
- Makes about 3 c.)
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 494 | |
| Calories from Fat 303 | 61% |
| Total Fat 35.99g | 45% |
| Saturated Fat 21.37g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 149mg | 6% |
| Potassium 591mg | 17% |
| Total Carbs 45.53g | 12% |
| Dietary Fiber 10.5g | 35% |
| Sugars 27.87g | 19% |
| Protein 9.78g | 16% |
