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Sticky Date Pudding

I imported this recipe from Australia, while I was there on a trip visiting my foodie relatives - this is their go-to cake. I still have the scrap of paper which I wrote this recipe on five years ago. That paper is full of stains and spots from so many times I've made it. This cake is so easy to make and so easy to remember the recipe that I really don't need it anymore. I use the scrap paper with the recipe on it as a cool background for my photographs.   Five reasons to make this cake: It's really tasty It's really easy to make This recipe uses only 2 ounces of butter!! Kids love it because it looks like a chocolate cake It stays moist for up to 4 days. In addition to being posted here, this recipe can be found in Shaily's "Holiday" cookbook. Enjoy, Danya.  Ingredients for 1 small loaf pan 8" x 4"   1/2 pound (8.8 oz.) dried dates, pits removed or vacuum packed dates (not date spread) 1¼ cups water 1 teaspoon baking soda 2 oz. (1/2 stick) butter, softened ¾ cup sugar 2 eggs 1... 
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Intensely Chocolate Cake

This is a cake for outright chocoholics- those people who need their chocolate fix. This cake has no flour, but a nice helping of dark chocolate (14 oz.) which makes it a type of chocolate mousse turned cake. The mousse is baked using a water bath (ban marie), giving the cake its fudgy texture. Just please do me a favor- this cake deserves good quality chocolate- use dark chocolate with at least 60% cacao- otherwise it may not do the job for serious chocoholics. Ingredients for 8" round cake pan: 14 oz. dark chocolate, coarsely chopped 6 eggs ⅓ cup + 1 tablespoon sugar ½ teaspoon salt 2 tablespoons orange liqueur, such as Cointreau, Triple sec or Grand Marnier ½ cup heavy cream Preparation: Preheat oven to 350°F. Line the cake pan with parchment paper and grease with oil spray (both the edges of the pan and the paper). Wrap the outside of the cake pan with aluminum foil ( preventing water from getting in during baking in ban marie). Using a microwave or a ban marie (water bath over... 
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The Best Carrot Cake

I love carrot cake-it always gives me a healthy feeling even after I've finished off half of the cake. Healthy for the eyes, but definitely not for my figure. Most of the carrot cake recipes that I've come across have either been too dry or too seasoned, and until recently I thought that there just wasn't a perfect carrot cake. Last month I got a shipment of cookbooks I ordered, and among them was the lovely cookbook "Breakfast, Lunch,Tea" of the Rose Bakery, a Parisian café( with an English baker). Their flagship cake is of course their carrot cake, and the book, which I highly recommend is filled with lots of other great recipes. After a long look at the photos and a shorter glance at the recipes, I decided to first try the carrot cake and I was surprised to find out that the cake calls for nine carrots! In relation to the carrot cakes I've made before, nine carrots seemed like a lot! I was not dissuaded and I decided to give the carrot cake a chance, and I was not sorry about it- thanks... 
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