Ingredients
- Toffee Sauce:
- 2 1/2 cups heavy cream
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 stick sweet unsalted butter
- Cake:
- 1/2 stick sweet unsalted butter, plus much more for greasing
- 6 ounces dates, pitted
- 1 cup plus two tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon sodium bicarbonate
- Pinch salt
- 3/4 cup light brown sugar
- 1 teaspoon pure vanilla flavoring
- 1 large egg
- 1/4 teaspoon orange zest
- Whipped cream, for serving
Directions
For that sauce: Inside a heavy saucepan over medium heat, combine 1 1/4 glasses of the heavy cream, the sugar, corn syrup and butter. Prepare, stirring frequently, until a dark amber color, about 40 minutes. Carefully add some remaining 1 1/4 cups heavy cream. It'll Appear Which Is HOT!
For that cake: Preheat the oven to 350 levels F. Grease seven 1/2 cup ramekins and hang aside.
Combine the dates and threeOr4 cup water in a tiny saucepan and prepare before the dates are softened, about fifteen minutes. Puree inside a blender and awesome. Combine the flour, baking powder, sodium bicarbonate and salt in a tiny bowl and hang aside.
Within the bowl of the electric mixer. cream the brown sugar and butter until light and fluffy. Add some vanilla, egg, zest and date puree. Stir within the dry ingredients. Divide in to the prepared ramekins and bake about twenty minutes. Awesome slightly and take away the cakes in the ramekins. Slice the cakes in two horizontally. Wash it out the ramekins. Pour just a little toffee sauce towards the bottom from the ramekins and top using the bottom layer from the cake. Increase the toffee sauce, put the top cake layer on the top and canopy with increased sauce. Heat slightly before serving invert onto plate you will find. cover with increased sauce. Serve with whipped cream .
This recipe was supplied by an expert chef or restaurant and might have been scaled lower from the bulk recipe. The Meals Network Kitchens chefs haven't tested this recipe, within the proportions indicated, and for that reason, we can't make any representation regarding the results.
Recipe thanks to Clare Garland, Ashmont Grill