Salt Base: Pour 1–2 inches of salt into the bottom of a large, heavy-bottomed pot.

Elevate: Place a metal jar lid or a small wire rack in the center on top of the salt. This prevents the cake pan from touching the direct heat.

Blend: Combine pitted dates and warm milk in a bowl. Use an immersion blender to process until completely smooth.

Bind: Whisk in the two room-temperature eggs until the mixture is uniform.

Combine: Sift the flour, baking powder, and baking soda into the date mixture. Fold gently until no dry streaks remain.

Add-ins: Fold in the chopped walnuts and dark chocolate chips.

Pour: Transfer the batter into a well-greased cake pan.

Position: Carefully place the pan onto the lid/rack inside the salt-filled pot.

Cover: Seal the pot with a tight-fitting lid.

Heat: Cook on the lowest possible stove setting for 50 minutes.

Test: Insert a toothpick into the center; it should come out clean.

Cool: Remove the pan carefully and let the cake cool before slicing.