Chocolate-Date Pudding Cake

marthastewart.com

Sonya Terjanian

subheading: For the Chai Ice Cream (Optional):

1 ½ cups whole milk

1 ½ teaspoons black tea, such as English breakfast

6 cardamom pods, crushed

2 cinnamon sticks

3-inch piece fresh ginger, peeled and sliced

1 vanilla bean

8 large egg yolks

¾ cup sugar

1 ½ cups heavy cream

subheading: For the Cake:

¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pan

¼ cup unsweetened Dutch-process cocoa powder, plus more for pan

2 cups unbleached all-purpose flour, plus more for pan

8 ounces Medjool dates, pitted and chopped

¾ cup hot water

⅓ cup strong coffee, preferably Arabic

1 teaspoon kosher salt

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 ½ teaspoons baking soda

¾ cup packed dark-brown sugar

4 large eggs

5 ounces semisweet chocolate, coarsely chopped

subheading: For the Glaze:

4 tablespoons (½ stick) unsalted butter

½ cup dark-brown sugar

⅓ cup date syrup

Pinch of kosher salt

½ cup heavy cream

2 ounces semisweet chocolate, chopped

Directions at marthastewart.com

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