I tried this recipe a few years ago when I went up against
Preheat the oven to 375°F and adjust the oven rack to the middle position. Coat a
Place the dates in a saucepan and add
Rinse out the saucepan and add the cream. Bring to a simmer, then remove the pan from the heat, add the chocolate, and stir until melted. Pour the chocolate into the date mixture and stir until smooth. Sift together the cocoa powder and flour. Fold into the chocolate-date mixture with a rubber spatula until well mixed. In a separate bowl, use an electric mixer to beat the egg whites until they form stiff peaks. Gently fold them into the date mixture until just combined.
Pour the batter into the prepared dish or ramekins and smooth the top with a spatula. If using ramekins, set them on a rimmed baking sheet. Bake the ramekins for 20 to 25 minutes, the soufflé dish for 25 to 30 minutes, or until the outside of the pudding is set and crusty looking. Cool until the pudding is just warm, and serve with confectioners’ sugar sifted on top.
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