When Nancy of Food Tastes Yummy asked me to do a Christmas post for her blog, I wanted to do a Date and Walnut Bars which is commonly known in the Philippines as Food for the Gods. I have no idea where the name came from but these bars are absolutely rich and dense. But I couldn’t find any dried dates at all in every grocery store and it only means that everyone is making the same thing for Christmas.
In the end, I am thankful that I couldn’t find any dried dates; otherwise I won’t be able to do this wonderful rich, moist and decadent chocolate cake that is simply and seductively irresistible. Christmas is not the same without a chocolate dessert. I just love the rustic look with its cracked surface but they can be turned into an elegant dessert by simply serving it with whipped cream, vanilla or cranberry ice cream. You may also cover it with a shiny coating of ganache. But you could also eat it straight from the fridge. :) And I don’t need to tell you that is cake is high in calories and fat but the best part is a little bit (smaller than the photo) goes a long way just enough to satisfy your sweet tooth. In my recipe for Nancy, I wrote unrefined cane sugar (Sucanat or Rapadura) but you can use other unrefined and unbleached sweeteners. Diabetics could also have a few bites for as long as you use a really good quality dark chocolate.
I met Nancy through Twitter and I noticed that when I visited her site, her blog is a team up with her husband who takes care of the beverage side. To make this dessert extra special, Nancy will make this dessert while her husband Matt will choose a dessert wine to complement this cake. It’s just perfect for the occasion.