Ingredients
Method
Chocolate Toffee Sauce
- Add the brown sugar, butter, cream, chocolate and salt to a saucepan. Bring it to a simmer over medium high heat and then cook for about 5 minutes, whisking occasionally until it thickens up. It will thicken more as it cools. Set aside.¼ cup unsalted butter, 275 ml heavy cream, 1 cup brown sugar, 4.5 oz dark chocolate, pinch salt
Making the cake
- Preheat the oven to 350F° and line your 8x8 square pan with parchment paper.
- Chop up the dates and place them in a bowl.9 oz Medjool dates, washed and de-seeded
- Heat up the milk in a small saucepan until it's almost simmering.1 cup whole milk
- Sprinkle the dates with baking soda, instant coffee, dutch cocoa powder and cover with the hot milk. Make sure the dates are submerged. Let that sit for about 15 minutes to soften. Now you can blend this in a food processor/blender or use a muddler to mash up the dates well.¾ teaspoon baking soda, ½ teaspoon instant coffee powder, ⅓ cup Dutch cocoa powder
- In another bowl, beat together the brown sugar and butter for 2-3 minutes until light and fluffy.½ cup unsalted butter, softened, 6 tablespoon brown sugar
- Crack in the eggs and beat until it’s well incorporated. Then add the vanilla and the mushed dates and beat well.2 large eggs, room temperature , 1 teaspoon vanilla extract
- Then add in the flour, salt and baking powder and gently beat it for a little bit, just until it almost comes together. Then use a spatula to mix it all together until combined.1 cup all-purpose flour, 1 ¼ teaspoon baking powder, ¾ teaspoon salt
- In a lined 8x8 square pan, spread the batter evenly. Bake for about 40 minutes or until a toothpick inserted comes out clean.
- Take the cake out and let it cool for about 30 minutes and then poke some holes with a fork. Drizzle over the chocolate caramel sauce. Cut and serve with additional sauce and a scoop of ice cream if you prefer.
