Chocolate Chip Date Torte
📜 Collection: The Loraine Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | None | 1 9x13 inch cake |
🔪 Key Equipment
- 9x13 inch baking pan
- Medium bowl
- Large bowl
- Separate bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Dates | Chopped |
| 1 ½ cup | Water | Boiling |
| 1 tsp | Baking Soda | for dates |
| ½ cup | Butter | softened |
| 1 ½ cup | Sugar | divided |
| 2 | Eggs | well beaten |
| 1 ¼ cup | Flour | all-purpose |
| ½ tsp | Salt | none |
| ¾ tsp | Baking Soda | for flour |
| 1 pkg. (6-12 oz) | Chocolate Chips | none |
| ½ cup | Walnuts | none |
Instructions
Step 1: Preparation and Soak
- Preheat your oven to 350°F. Grease a 9x13 inch baking pan.
- In a medium bowl, combine the 1 cup Dates, 1 ½ cup boiling Water, and 1 tsp Baking Soda (for dates). Stir and set aside to cool until room temperature.
Step 2: Mix Batter and Bake
- In a large bowl, cream together the ½ cup Butter and 1 cup of the 1 ½ cup Sugar until light and fluffy. Beat in the 2 Eggs.
- In a separate bowl, sift together the 1 ¼ cup Flour, ½ tsp Salt, and the remaining ¾ tsp Baking Soda (for flour).
- Add the cooled date mixture to the creamed butter mixture and stir. Then, add the flour mixture and stir until just combined and smooth.
- Pour the batter into the greased pan. Sprinkle the top evenly with the 1 pkg. (6-12 oz) Chocolate Chips, ½ cup Walnuts, and the remaining ½ cup of Sugar.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and bubbling.
💡 Make-Ahead & Storage: Store the torte covered at room temperature for up to 3 days or refrigerate for up to a week.
Original Recipe Scan
