Recipe courtesy Tyler Florence. Food 911 - Episode - Not Too Sweet To Eat. I haven't yet made this but watched the episode & was intrigued by the use of dates & chocolate in a low fat, fiber rich dessert. Substituting Splenda granular for some/all of the sugar would make this almost guilt free!
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Units: US | Metric
- 1Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
- 2Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth.
- 3Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl.
- 4Sift together the cocoa powder and flour and add to the date mixture. Fold gently until well mixed.
- 5In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
- 6Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature.
- 7Shake some confectioners' sugar on top and serve.
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Nutritional Facts for Chocolate - Date Pudding Cake
Serving Size: 1 (114 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 239.2
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 43.3 mg
- Total Carbohydrate 56.4 g
- Dietary Fiber 3.7 g
- Sugars 45.1 g
- Protein 5.0 g