Espresso Date Cake With Chocolate Glaze

• 1 1/3 cups finely chopped dried dates
• 1 1/2 tbsp instant espresso granules
• 1 tsp baking soda
• 4 tbsp (1/2 stick) butter
• 3/4 cup sugar
• 2 None eggs
• 1 cup self-rising flour
• 5 oz semi-sweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1 tbsp light corn syrup

1. Preheat the oven to 350u0b0F. Grease a deep 8-inch round cake pan; line bottom and sides with parchment paper.
2. Combine dates, coffee and 1 1/4 cups water in a small saucepan; bring to a boil. Remove from heat; stir in baking soda. Let stand for 5 mins. Blend or process mixture until smooth.
3. Beat butter and sugar in a large bowl with an electric mixer until pale. Beat in eggs, one at a time, until just combined. Fold in sifted flour, then date mixture. Pour into prepared pan.
4. Bake for 50 mins, or until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool slightly on wire rack.
5. For the chocolate glaze, stir chocolate, cream and syrup in a small saucepan on low heat until smooth.
6. Place cake on a platter. Slowly pour glaze on cake, allowing a little to drip down the side.

dates, espresso granules, baking soda, butter, sugar, eggs, flour, semisweet chocolate, heavy cream, corn syrup

Taken from recipes-plus.com/api/v2.0/recipes/33832 (may not work)