For me Valentine’s Day has always been chocolate. When I was single, my mom sent me beautiful chocolate bars every February so I would always have a Valentine’s Day (hello, love language). When Adam and I started dating, he confessed that his favorite dessert on the planet was chocolate soufflé; so naturally, I spent weeks perfecting mine to prepare it for him. Chocolate is how we say “I love you” in this family, so I couldn’t let the season go by without sharing this one.
This salty chocolate cake is one of those that makes you close your eyes when you take a bite. Do you know what I mean? It’s my current go-to when I want a dessert that feels really special without requiring a multi-step process. It starts with a toasted pecan crust and then we pour in the silkiest dark chocolate ganache studded with little pockets of Medjool dates that taste almost like caramel in contrast to the chocolate. And you know that I love flaky and savory desserts. It instantly elevates this challenge, but more importantly it intensifies the chocolate flavor. (If you’ve never experienced this magic, you’re in for a treat.)
So whether you’re planning a Valentine’s Day date night or looking for a special way to treat yourself, this one’s for you.
Why you’ll love this salted chocolate date tart
This is the thing about this cake: there is no rolling out of dough, no tempering of chocolate, no techniques that require watching a YouTube tutorial. You press, you pour, you cool. That’s all. And it really is done better after a day in the refrigerator, which makes it perfect for entertaining because you can get ahead and feel like you have your life in order when guests arrive.
Some notes on ingredients
the chocolate In fact matters here. This is not the time for whatever is left in your pantry from last Halloween. Since the ganache IS the dessert, you want something high quality. I usually turn to Guittard or Valrhona (and hot tip: Trader Joe’s Pound Plus bars are great and won’t break the bank). Look for 70-75% cocoa for the perfect level of intensity.
The dates should be soft and almost sticky when you chop them. If they have been in your pantry for a while and feel a little dry, simply soak them in warm water for about 10 minutes before using them. It makes all the difference in those caramel pockets throughout the filling.
I prefer this cake slightly chilled but not chilled; Take it out of the refrigerator about 20 minutes before serving so that the ganache has that perfect fluffy texture. Too cold and it hardens; at room temperature, it is too soft. That sweet spot in between is where the magic happens.
One more thing: if you are gluten-free (or are making this for someone who is), you can swap out the flour in the base for almond flour; use 1/4 cup instead of 1/2 cup. The crust will be a little more delicate, but still completely delicious.
The cake keeps wonderfully in the refrigerator for up to 5 days, covered. I’ll be honest though: it rarely lasts that long.
I’d love to know if you make this one! Tag me to see your flaky salt Valentine’s Day situation. xo
Description
This simple tart is everything I want in a chocolate dessert: a toasted pecan crust, silky dark chocolate ganache, and little pockets of Medjool dates with caramel all over them. The flaky salt on top makes it feel very special.
For the pecan crust:
- 1 3/4 cups raw walnut halves
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
For the chocolate date filling:
- 12 ounces high-quality dark chocolate (70-75% cocoa), finely chopped
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon vanilla extract
- a pinch of salt
- 3/4 cup Medjool dates (about 10–12 dates), pitted and coarsely chopped
To finish:
- Flaky sea salt (Maldon is my favorite)
- Lightly sweetened whipped cream to serve (optional)
Make the pecan crust:
- Preheat your oven at 350°F. Lightly grease a 9-inch tart pan with removable bottom.
- Toast the nuts: Spread the nuts on a rimmed baking sheet and toast for 8 to 10 minutes, until fragrant and lightly browned. Let them cool for a few minutes; This step greatly highlights the flavor.
- Make the crust: In a food processor, pulse the toasted nuts until finely ground (you want the texture of coarse sand, not nut butter). Add the flour, sugar and salt and pulse a few more times to combine. Drizzle in melted butter and pulse until mixture resembles wet sand and holds together when squeezed.
- Press into pan: Pour the nut mixture into the prepared tart pan. Using your fingers (or the bottom of a measuring cup), press it firmly and evenly into the bottom and sides of the pan. Make sure it is compact; this will prevent it from falling apart later.
- Baker: Bake for 15-18 minutes, until the crust is golden brown and smells nutty. If it swells, gently press it down with the back of a spoon while it is still warm. Let it cool completely on a rack.
Prepare the chocolate date filling:
- Heat the cream: In a small saucepan, heat the cream over medium heat until it begins to simmer; you will see small bubbles around the edges. Don’t let it boil.
- Make the ganache: Place the chopped chocolate, butter, vanilla and salt in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes without touching it. Then beat gently until completely smooth and shiny. If you have stubborn chocolate chunks, you can place the bowl over a pot of barely simmering water and stir until smooth.
- Add the dates: Add the chopped dates to the ganache, distributing them evenly.
- Fill the cake: Pour the ganache into the cooled pecan crust, spreading it into an even layer. Gently tap the pan on the counter a few times to release any air bubbles. Immediately sprinkle tops with flaked salt; Don’t be shy, you’ll want to see those crystals.
- Cool: Refrigerate for at least 3 hours, or until the ganache is firm but still gives slightly when gently pressed. For clean slices, I usually let it cool overnight.
Attend:
- Remove the cake from the pan (if necessary, first run a thin knife around the edges and then push it up from the bottom). Cut with a hot, dry knife (run under hot water and dry between cuts). Serve with a dollop of lightly sweetened whipped cream if you want to balance the richness of the chocolate.
