As I told you, I’ve been busy, and my cooking/baking time has dwindled. However, I finally had some free time this past weekend, AND it was the first weekend below the mid 80s. (Yay for cooling off periods!) I’ve told you I hate hot weather, right? I grew up going to school on the coast of California (from San Luis Obispo and Santa Cruz to my parent’s house by San Francisco!), and I grew to love cool, coastal weather. Bring on the sweater weather! I want to see overcast skies and fog! Anyway, because of it being a weekend with cool weather, I went kinda crazy on the baking and cooking. I’m pretty sure I made 5 different dishes, and one of which was for Ron.
Ron has made great strides with his health since we started dating. He went from being a smoker with high blood pressure to a healthy and fit person. He has come so far! I made Ron this healthy rustic cake to say “I love you!” and to give him something enticing to eat for after dinner.
Guess what is the base of this cake? Wait for it…….Dates and whole wheat flour! I am really trying to learn how to change my baking AND eating patterns; why not make a recipe that is heart-healthy and delicious? Ron couldn’t tell that this delicious dessert was full of fiber and whole wheat flour! Considering half of this cake is gone, I’d say it was a success!
Rustic Chocolate Cake (dates and whole wheat flour)
3 tbsp sweetened condensed milk
1 tbsp vegetable oil
1 tbsp instant coffee mixed with two tbsp water
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup unsweetened dark cocoa powder
1/2 cup whole wheat flour
1/2 tbsp honey
1/4 cup chocolate chips
1/4 tsp salt
1/8 tsp cinnamon
optional: 1/8 cup walnuts or pecans
Preheat oven to 325 degrees and grease a 9 inch pie pan. Combine all wet ingredients (dates, coffee, milk, oil, eggs, and vanilla) and process with an immersion blender (or in a food processor) until smooth. In a large bowl, combine the dry ingredients (sugar, cocoa, flour, and salt), and mix well.
Stir date mixture into dry ingredients until mixed, and add the chocolate chips.
Spread the mixture evenly into your pie pan and bake for 17-19 minutes. Let cool, and then serve!