CHOCOLATE-DATE PUDDING CAKE
Inspired by the cardamom-date cakes found in the Arabian Gulf, this dessert derives its intoxicating flavor from Medjool dates, Arabic coffee, and semisweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 28
Steps:
- Make the chai ice cream, if desired: Combine milk, tea, cardamom, cinnamon, and ginger in a medium saucepan. Split vanilla bean lengthwise and scrape seeds into the mixture using the back of a knife, then add pod to mixture and bring to a boil. Cover and let steep at least 30 minutes and up to 1 hour.
- Prepare an ice bath. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. While whisking, slowly add a little of the warm milk mixture into the yolk mixture to temper. Continue this process until all of the milk mixture has been added. Pour mixture back into pan and cook over medium heat, stirring constantly until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Strain mixture through a fine-mesh sieve into a medium bowl set in the ice bath; discard solids. Add cream and stir occasionally until cooled. Cover and refrigerate until chilled, at least 1 hour and up to overnight.
- Pour into an ice cream maker and process according to the manufacturer's instructions until set but not hard. Transfer soft ice cream to a container and freeze at least 4 hours and up to overnight.
- Make the cake: Preheat oven to 350 degrees. Butter a 9-cup Bundt pan and dust with cocoa powder and flour, tapping out excess. In a large glass measuring cup or medium bowl, combine dates, hot water, coffee, and cocoa and let stand 10 minutes. In another medium bowl, whisk together flour, salt, cinnamon, and cardamom. Using an immersion blender, puree the date mixture until smooth. Add baking soda and stir to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and dark-brown sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat well to combine (batter will look curdled). Add the flour mixture in two additions, alternating with the date mixture, beginning and ending with the flour. Beat in the chocolate.
- Transfer the batter to prepared pan. Bake until a cake tester inserted in center comes out with moist crumbs attached, about 30 minutes.
- Meanwhile, make the glaze: Bring butter, dark-brown sugar, date syrup, salt, and 1/4 cup water to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate and whisk until smooth.
- Transfer cake pan to a wire rack to cool for 10 minutes. Invert cake onto rack, and let cool 20 minutes (the cake should still be warm). Poke cake all over with a skewer or toothpick. Pour half of the glaze into the bottom of the pan and return cake to pan. Pour remaining glaze over top and allow to soak into cake, about 20 minutes. Invert cake onto plate or cake stand and serve warm or at room temperature with chai ice cream, if desired.
VANILLA OR CHOCOLATE PUDDING
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts: Chai-Cinnamon Pudding, Mocha-Chip Pudding, Rum-Raisin Pudding, Peanut-Butter Chocolate Parfaits, Boston Cream Pie, and Raspberry Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 8
Steps:
- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
- Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.
CHOCOLATE - DATE PUDDING CAKE
Recipe courtesy Tyler Florence. Food 911 - Episode - Not Too Sweet To Eat. I haven't yet made this but watched the episode & was intrigued by the use of dates & chocolate in a low fat, fiber rich dessert. Substituting Splenda granular for some/all of the sugar would make this almost guilt free!
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
- Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth.
- Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl.
- Sift together the cocoa powder and flour and add to the date mixture. Fold gently until well mixed.
- In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
- Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature.
- Shake some confectioners' sugar on top and serve.
Nutrition Facts : Calories 239.2, Fat 0.9, SaturatedFat 0.5, Sodium 43.4, Carbohydrate 56.5, Fiber 3.7, Sugar 45.2, Protein 5.1
CHOCOLATE, DATE AND VANILLA PUDDING
Vanilla yogurt is topped with chopped dates, a drizzle of chocolate syrup, and a pinch of cinnamon for a delicious after-school or anytime snack.
Provided by Yoplait
Categories Trusted Brands: Recipes and Tips Yoplait
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Spoon yogurt into a serving bowl. Top with dates, chocolate syrup and a sprinkle of cinnamon. Serve.
Nutrition Facts : Calories 146 calories, Carbohydrate 26.8 g, Fat 0.1 g, Fiber 1.4 g, Protein 9.4 g, Sodium 54.8 mg, Sugar 9 g
CHOCOLATE FIG & DATE PUDDING
On a leaflet from Haigh's Chocolate Shop. This is a hot baked pudding. If you can't find dark orange chocolate add 1 tsp of orange oil or 2 tsp orange zest and use plain dark chocolate for the sauce.
Provided by Coasty
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to the boil, then add the figs and dates.
- Add in the bicarb and stir well to combine. Remove from heat and cool at least 2 hours to reach room temperature.
- Preheat oven to 160°C.
- Sift the flour, salt and cocoa and set aside.
- Cream the butter, then add the sugar, vanilla and egss and beat until light and fluffy.
- Line a 33cm x 23cm cake pan with baking paper.
- Add half the fig and date mixtrue to the butter mix and mix on a low speed until combined.
- Melt the chocolate by finely chopping and setting over a pan of barely simmering water. Add the melted chocolate to the pudding mixture along with the flour/cocoa and mix to well combined.
- Pour into prepared cake pan and smooth top.
- Bake for 45 mins to 1 hour. Test with skewer for doness.
- Serve warm with sauce.
- Sauce.
- Boil the milk and cream together.
- Take off heat and add the chopped chocolate, sugar and butter.
- Stir until smooth.
Nutrition Facts : Calories 1681.7, Fat 89.4, SaturatedFat 53.4, Cholesterol 272.4, Sodium 1890.5, Carbohydrate 233.1, Fiber 26.7, Sugar 127.7, Protein 33
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