Chocolate sticky toffee cake

Serves: 12

Prep time: 25 mins

Cook time: 50 mins

Total time: 75 mins

Dietary:

Meal type: Dessert

Misc:

Occasion: Dinner party

Author: dghchocolatier

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Ingredients

  • 300ml boiling water
  • 150g chopped dates
  • 100g unsalted butter ,softened
  • 150g soft light brown sugar
  • 3 large eggs
  • 225g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • For toffee sauce
  • 140 g golden syrup
  • 140 g light brown sugar
  • 50 g unsalted butter
  • 115 ml whipping cream
  • 1/2 teaspoon vanilla extract

Method

Preheat the oven to 180 ºC/gas mark 4.

Grease the sides of a 20cm springform tin and line the base with a round disc of silicone paper.

Put the water in a pan, bring to a simmer and soak the dates in it for 10 minutes.

Melt the chocolate in a microwave in 30 second blasts or a heatproof bowl over a pan of barely simmering water, then set aside to cool.

Cream the softened butter and sugar in a large bowl until light and fluffy.

Beat in the eggs, one by one, and then mix in the melted chocolate.

Sift in the flour, bicarbonate of soda and baking powder, then add the dates and their soaking liquid and stir to mix.

Pour the mixture into the prepared tin and bake in the oven for 50 minutes until a knife inserted into the middle comes out clean.

To make the toffee sauce, put all the ingredients into a saucepan over a high heat and boil for 4-5 minutes, stirring regularly.

Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top.

Pour the rest into a jug and pass around for people to help themselves.