FLOURLESS CHOCOLATE CAKE MY WAY ENJOYJ DAN:

                     FLOURLESS CHOCOLATE CAKE MY WAY:

Serves 10-12

DATE PUREE:

2-cups Medjool dates, pitted

2/3-cup Bourbon or Cognac

CAKE:

1-1/2-sticks butter, plus more, room temperature for pan

Cocoa powder for pan

12-ounces, bittersweet chocolate, chopped

6 eggs, separated, room temperature

1-teaspoon vanilla extract

1/2-teaspoon ground cinnamon

1/4-cup sugar

CARAMEL:

1-cup sugar

1/3-cup heavy cream

DIRECTIONS:

1.     Bring dates & bourbon to a simmer in a saucepan.

2.    Cook until almost all the liquid is absorbed.

3.    Remove from heat & let cool; then puree in a blender until smooth.

CAKE: (PREHEAT OVEN TO 325 F)

1.    Butter a 9-inch spring foam pan.

2.    Line the bottom with parchment; dustpan with cocoa, remove excess.

3.    Melt butter & chocolate in heatproof bowl over a pan of streaming water.

4.    Remove from heat; whisk in 2/3-cup date puree, let cool, then whisk in egg yolks, salt, vanilla & cinnamon.

5.    With a mixer on medium-high speed, whisk egg whites until peaks form.

6.    Slowly add sugar, beating until stiff peaks form.

7.    Fold 1/3-of whites into chocolate mixture, then fold in remaining egg whites, transfer to a prepared pan.

8.    Bake until set about 30 minutes, let cool on a wire rack.

9.    Run a paring knife around sides, remove from pan.

CARAMEL:

1.    Bring sugar & 1/4-cup-water to a boil in a saucepan over medium-high heat, stirring until sugar is dissolved.

2.    Let boil, without stirring, until deep golden-brown swirling pan to color evenly.

3.    Wash down sides with a wet pastry brush to keep crystals from foaming.

4.    It will take 10-12 minutes.

5.    Turn off heat, carefully pour in cream, stirring to combine.

6.    Stir in remaining 1/3-cup date puree.

7.    Pass caramel through a fine sieve to remove lumps.

8.    Let cool for 30 minutes.

SERVING:

1.    Pour caramel over cake and spread so it drips over the sides.

2.    Sprinkle with flaky sea salt.

3.    Cut into wedges with a hot knife, wiping knife between cuts, serve with whipping cream.

ENJOY DAN:                                                                           SHAZAM!!!!!