Several years ago, the Epicurious.com site was a thriving hub for foodies curated by Condé Nast, not only culling the best recipes from Gourmet and Bon Appetit, but also managing a forum for discussion and submission of personal recipes. They even published a cookbook of member recipes a few years ago, and I’m proud to say that one of mine was requested for inclusion (Sesame Noodles Jordan).
While many of us who met in that Epicurious Forum have regrouped and perpetuated a much livelier and enjoyable forum via Facebook, one of our favorite contributors, an older gentleman from Texas, has not participated. But still, Marlon’s Korean Bulgogi recipe inspires one of my favorite ways of grilling pork or beef kabobs – Korean Pork Kabobs – and his Chocolate Date Cake, Southwestern Style is an easy dessert I turn to often for its moist and unique combination of dark chocolate with a bit of a kick.
I made this again last night – and the photo shows that we enjoyed a bit for dessert before posting this recipe for
M. DELNO’S CHOCOLATE DATE CAKE, SOUTHWEST STYLE
- 1 cup whole pitted dates, coarsely chopped (Bob’s Red Mill chopped date pieces work perfectly for this)
- 1 stick (½ cup) unsalted butter, cut in pieces
- 1 cup sugar
- 1 teaspoon baking soda
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- 1½ cups flour (I use BRM whole Wheat Pastry Flour, but any AP flour will work)
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground red chili (such as New Mexican), or ¼ teaspoon cayenne pepper
- 6 ounces coarsely chopped bittersweet chocolate or same amount dark chocolate chips
- ½ cup chopped walnuts or pecans
Preheat oven to 350º.
Generously butter bottom and sides of 9-inch springform pan.
In a medium saucepan bring dates and 1 cup water to a boil over medium heat. Remove from heat. Add butter and sugar and stir until sugar is dissolved and butter is melted. Stir in baking soda until dissolved. Pour into a medium bowl and blend in egg and vanilla.
In separate bowl, sift together flour, cocoa, salt, ground red chili or cayenne, and cinnamon. Stir into date mixture. Then stir in ½ cup chocolate bits and chopped nuts. Pour into prepared springform pan and sprinkle remaining ½ cup chocolate bits over top. Bake 40 to 45 minutes or until a tester comes out dry. Cool on a wire rack for a few minutes, then remove sides and bottom of pan. Can be served warm or cooled completely. Excellent on its own, but also especially nice with a scoop of coffee ice cream.