Date Dried Cherry and Chocolate Torte

Date, Dried Cherry & Chocolate Torte

1 c. Medjool dates (6 oz), pitted and each cut into 6 pieces
1/2 c. Dried figs, stemmed and cut into uniform dried cherry-sized pieces or use another variety of dates, pitted and each cut into 6 pieces (3 oz)
1 c. dried tart cherries (5 oz)
1 t. baking soda
1 c. boiling water
1/4 c. brandy
1 1/3 c. all-purpose flour
1/4 c. unsweetened cocoa powder (not Dutch-process), sifted to remove lumps
1/2 t. salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 c. sugar
2 large eggs, at room temperature
1 t. vanilla
zest of one orange
6 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
3/4 c. pecans (3 oz), lightly toasted and finely chopped

Combine dates, cherries, and baking soda in a heatproof bowl, then stir in boiling water and brandy. Set aside to cool.

Whisk together flour, cocoa, and salt.

Cream the butter and sugar until pale and fluffy. Beat in the vanilla and zest. Add the eggs one at a time, beating until just combined. Add half of flour mixture and beat at low speed until just combined. Add date mixture with liquid and beat at low speed until just combined. Add remaining flour mixture and beat until just combined. Stir in chocolate and pecans.

Pour batter into a buttered and floured 9-inch springform pan, smoothing top. Bake in middle of a 375 degree oven until center is slightly rounded and top of torte is cracked (edges will be dark brown),

about 55 minutes. Let torte stand 10 minutes in pan on a rack. Run a small knife around side of pan to loosen, then remove side. Cool torte on rack. Cake tastes best if allowed to sit, well-wrapped, for 24 hours. Serves 12 to 16.

this recipe has been shared at
over the moon party