Bittersweet chocolate grinds to a fine meal with date sugar, then melts under a stream of hot coffee right in the food processor, the base of a dense cake with butter, cocoa powder, and eggs baked in a springform pan.
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Heat convection oven to 325°F. Brush 9-inch spring-form pan with oil. Line bottom with parchment paper and outside, bottom of pan with tin foil.
Grind chocolate in food processor to fine meal, add date sugar, and continue to grind until well combined.
Slowly pour hot coffee into food processor through feeder tube and pulse until chocolate is melted.
Add butter pieces and cocoa powder. Pulse to combine. Add eggs, salt, and vanilla. Process until smooth. Batter should be pourable and creamy.
Pour batter into spring-form pan. on half-sheet pan as a little batter may seep out.
about 45 minutes or until puffed and lightly cracked. Use toothpick to check for doneness.
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