Ingredients: |
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 more for greasing
6 ounces dated, pitted
1 cup plus 2 tab. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
3/4 cup light brown sugar
1 tsp. pure vanilla extract
1 large egg
1/4 tsp orange zest
whipped cream, for serving
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Directions: |
Directions:For the sauce, in a heavy saucepan over medium heat, combine 11/4 cup of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. It will bubble and it is hot.
For the cake: Preheat the oven to 350 degrees. Great seven 1/2 cup ramekins and set them aside.
In the bowl of an electric mixer, combine the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the cake layer on top and cover with more sauce. Heat slightly before serving onto a plate and yes, cover with more sauce. Serve with whipped cream. |
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