A wonderfully moist and rich torte from The Loraine Collection, featuring a tender date cake base topped with a crunchy layer of chocolate chips, walnuts, and sugar that’s baked right on top.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Dates, Chopped |
| 1 ½ cup | Boiling Water |
| 1 tsp | Baking Soda (for dates) |
| ½ cup | Butter, softened |
| 1 ½ cup | Sugar, divided |
| 2 | Eggs, well beaten |
| 1 ¼ cup | Flour |
| ½ tsp | Salt |
| ¾ tsp | Baking Soda (for flour) |
| 1 pkg. (6-12 oz) | Chocolate Chips |
| ½ cup | Walnuts |
Instructions
- Preparation: Preheat your oven to 350°F. Grease a 9x13 inch baking pan.
- Soak Dates: In a medium bowl, combine the chopped dates, boiling water, and 1 teaspoon of baking soda. Stir and set aside to cool.
- Cream Mixture: In a large bowl, cream together the softened butter and 1 cup of the sugar until light and fluffy. Beat in the well-beaten eggs.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, salt, and the remaining ¾ teaspoon of baking soda.
- Mix Batter: Add the cooled date mixture to the creamed butter mixture and stir. Then, add the flour mixture and stir until just combined.
- Assemble: Pour the batter into the greased pan. Sprinkle the top evenly with the chocolate chips, walnuts, and the remaining ½ cup of sugar.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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