Chocolate Date Nut Cake

Chocolate Date Nut Cake

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 76.

A moist cake that is similar to a brownie. This doesn't require icing so it is a good candidate to take to a function which is what I did. People were intrigued by what was in it - they could see and taste the dates but most were guessing prunes or cherries. The dates give the cake a very moist texture. I have become very fond of dates and often eat them as snacks. 

If you have been making Maida Heatter recipes for some time now, I'm sure you've noticed the many different sizes of pans that she advocates. Sometimes the cake pan size is essential but not always. My 8" inch square pan was purchased many moons ago when I began this adventure. It has now become my favorite cake pan. It is a pleasure to use and I don't believe I've had a failure in it yet. 

6 oz. (3/4 cup) pitted dates
1/3 tsp. baking soda
1/4 cup boiling water
1 oz. unsweetened chocolate
1 oz. semi-sweet chocolate
1/4 lb. (1 stick) butter
1/4 tsp. salt
2/3 cup sugar
1/2 tsp. vanilla extract
1 egg
3/4 cup sifted all-purpose flour
1/3 cup sour cream
1/2 cup walnuts, cut into medium-sized pieces

Preheat oven to 350 degrees. Adjust rack to center of oven. Line an 8-inch pan with foil. Butter or spray the foil.

Finely chop the dates. 

Sprinkle the dates with baking soda and pour the hot water of them. Mix and allow to sit. 

Melt both chocolates in a double boiler over barely simmering water.

Cream the butter and add the salt, sugar and vanilla. Mix well. 

Add the egg...

and the melted chocolate. 

Lower the speed of the mixer and mix in about 1/2 of the flour...

Add the sour cream... and then the remainder of the flour.

Remove the mixer bowl from the stand and stir in the dates and liquid.

Stir in the nuts.

Transfer the batter to the prepared pan and smooth the top. 

Bake for 35-45 minutes or until a cake tester comes out clean from the middle. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack. Peel off the foil and allow the cake to completely cool. 

After cooling, cut the cake into small squares. 

Yum

Greenwich Village Brownies

Greenwich Village Brownies 

Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 123.

Maida Heatter has many brownie recipes and looking at my index, it looks like I've made five of them (counting this one). My favorite so far were the Santa Fe Brownies - so decadent. I would rank these as second - they are just as moist and chewy as I remember the Santa Fe.

I used walnuts instead of pecans because that is what I had on hand. I actually prefer pecans though and it seems that most of Maida's recipes call for walnuts. I noticed recently that almost all of her recipes call for nuts which I find interesting.

The recipe makes 32 large brownies.

2 cups unsifted all-purpose flour
1/4 tsp. salt
6 oz. unsweetened chocolate
8 oz. unsalted butter (softened)
1 tsp. vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
3 cups pecan halves or large pieces

Preheat the oven to 350. Prepare a 15.5 x 10.5 x 1 inch pan by buttering or spraying and lining it with aluminum foil. Butter the foil as well.

Sift the flour and salt together and set aside.

Melt the chocolate in a double boiler or simmering water. Stir until smooth and set aside.

Cream the butter and add the vanilla. 

Add the white and brown sugar. 

Add the corn syrup and beat until smooth. 

Add the eggs, one at a time, mixing well. 

Beat in the melted chocolate. 

Add the flour, mixing well. Scrap the sides of the bowl as necessary. 

Add 2 cups of the nuts, reserving 1 cup. 

Transfer the mixture to the prepared pan. 

Sprinkle the remaining 1 cup of nuts over the top. 

Bake for 40 - 45 minutes or until a tester comes out clean from the center. 

Cool in the pan for 30 minutes, then invert onto a wire rack and carefully remove the foil. Allow to cool completely. The cake should be refrigerted or frozen before cutting so that it will be firm.
Cut off any burnt edges.

The brownies can be individually wrapped or stored in an airtight container. Best if stored in the refrigerator.