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Ingredients

Serves 10 to 12

• FOR THE CAKE
• 1 1/4 cups water
• 15 ounces whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved lengthwise, for garnish
• 3 tablespoons brandy
• 2 tablespoons strong-brewed coffee
• 4 tablespoons unsweetenedDutch-process cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon salt
• Pinch of ground cinnamon
• 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
• 3/4 cup packed dark-brown sugar
• 4 large eggs
• 1 1/2 teaspoons baking soda
• 5 ounces bittersweet chocolate(preferably at least 61 percent cacao), coarsely chopped
• FOR THE GLAZE
• 1/2 stick (4 tablespoons) unsalted butter
• 2/3 cup packed light-brown sugar
• 1/3 cup light corn syrup
• 1 tablespoon water
• Pinch of salt
• 2 tablespoons heavy cream
• 4 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
• 1 tablespoon plus 1 1/2 teaspoons brandy

Description

This Date-studded Dessert Derives Its Intoxicating Flavor From Chunks Of Dark Chocolate And A Jigger Of Brandy. A Chocolate-enhanced Sticky Toffee Glaze May Also Have Something To Do With The Cake\'s Appeal.

Martha Stewart