Deeply chocolatey, wonderfully moist, and studded with chopped dates, tart cherries, pecans, and bits of bittersweet chocolate, this decadent torte is a true winter treat. A splash of brandy and a hint of orange zest give it a sophisticated edge, while its texture stays luscious for days—making it a fantastic make-ahead dessert. Serve each slice with a cloud of brandied whipped cream and a dusting of confectioners sugar.
INGREDIENTS:
1 1/2 cups chopped Medjool dates (about 9 ounces; each date cut into 6 pieces)
1 cup dried tart cherries
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 finely grated fresh orange zest
6 ounces fine-quality bittersweet chocolate, coarsely chopped
3/4 cup pecans, finely chopped
Garnish: confectioners sugar
Garnish: brandied whipped cream
METHOD:
Preheat oven to 375° F.
In a heatproof bowl, combine the chopped dates, dried cherries, and baking soda. Pour the boiling water over the mixture and stir in the brandy. Set aside to soften and cool slightly.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Beat the softened butter and sugar together until pale and fluffy. Add the eggs one at a time, beating until just combined. Mix in the vanilla and orange zest.
Add half of the flour mixture and mix on low speed just until combined. Add the date-cherry mixture with all of its liquid and mix gently. Add the remaining flour mixture and beat until just combined—do not overmix. Stir in the chopped chocolate and pecans.
Generously butter a 9-inch springform pan and spread the batter evenly. Bake in the middle of the oven for about 55 minutes, or until the top is cracked and the center is slightly domed. (Edges will be dark brown.)
Transfer to a rack and let the torte stand 5 minutes in the pan. Run a small sharp knife around the edge and remove the side of the pan. Cool completely on the wire rack.
Dust lightly with confectioners sugar. Serve with a dollop of brandy-scented whipped cream.
SERVING SUGGESTIONS:
- Pair with fresh raspberries or blood orange segments.
- Add shaved chocolate over the whipped cream for extra flair.
- Warm each slice slightly before serving for an even softer crumb.
YIELD: 6 to 10 servings.
