Chocolate Sticky Toffee Pudding

Name: Chocolate Sticky Toffee Pudding
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 8 oz Medjool Date (8 oz medjool dates (226g), roughly chopped); 1 cup Water (1 cup boiling water (240g)); 1 ¾ cup Whole Milk (3/4 cup boiling milk (180g) + 1 cup milk (240g)); 1 tsp Bicarbonate of Soda (1 tsp baking soda); ½ cup Unsalted Butter (1/2 cup unsalted butter, softened (113g) + 8 tbsp unsalted butter (113g)); 1 ¼ cup Brown Sugar (1/2 cup brown sugar (100g) + 3/4 cup brown sugar (150g)); 2 tsp Vanilla (2 tsp vanilla); 3 pieces Egg (3 large eggs); 1 ¼ cup All-Purpose Flour (1 1/4 cup all purpose flour (162g)); ½ cup Dutch Processed Cocoa Powder (1/2 cup dutch processed cocoa powder (50g)); 1 ½ tsp Baking Powder (1 1/2 tsp baking powder); 1 ½ tsp Table Salt (1 tsp salt + 1/2 tsp salt); 1 cup Heavy Cream (1 cup cream (240g)); 200 g Dark Chocolate (200g dark chocolate (60-70%)); 1 tbsp Cocoa Powder (Optional: 1-2 tbsp cocoa powder — up to 2) — optional

A rich, moist chocolate cake soaked in a warm chocolate toffee sauce, made with dates for texture and flavor.

50 minAmerican

Servings4

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Vegetarian
Pescatarian
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Ingredients

For 4 servings

Medjool Date8 oz · 8 oz medjool dates (226g), roughly chopped
Water1 cup · 1 cup boiling water (240g)
Whole Milk1 ¾ cup · 3/4 cup boiling milk (180g) + 1 cup milk (240g)
Bicarbonate of Soda1 tsp · 1 tsp baking soda
Unsalted Butter½ cup · 1/2 cup unsalted butter, softened (113g) + 8 tbsp unsalted butter (113g)
Brown Sugar1 ¼ cup · 1/2 cup brown sugar (100g) + 3/4 cup brown sugar (150g)
Vanilla2 tsp · 2 tsp vanilla
Egg3 pieces · 3 large eggs
All-Purpose Flour1 ¼ cup · 1 1/4 cup all purpose flour (162g)
Dutch Processed Cocoa Powder½ cup · 1/2 cup dutch processed cocoa powder (50g)
Baking Powder1 ½ tsp · 1 1/2 tsp baking powder
Table Salt1 ½ tsp · 1 tsp salt + 1/2 tsp salt
Heavy Cream1 cup · 1 cup cream (240g)
Dark Chocolate200 g · 200g dark chocolate (60-70%)
Cocoa Powder1 tbsp · Optional: 1-2 tbsp cocoa powder — up to 2 · optional

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Steps

1Preheat your oven to 350F (conventional / no fan) and grease a 7x11 or 9x9 baking pan lightly with butter.
2Place the chopped dates in a bowl. Pour over the boiling water and milk and add the baking soda. Cover and set aside for 5-10 minutes while you work on the steps below.
3In a separate bowl, whisk the unsalted butter and brown sugar for 2-3 minutes until the mixture looks light and fluffy in texture.
4Add the eggs and vanilla, and whisk again until combined. It's ok if the mixture looks somewhat separated.
5Once the dates have soaked, transfer the entire mixture to a blender and blend into a smooth paste. Whisk that into the butter, sugar and egg mixture until combined.
6Sift in the flour, cocoa powder, baking powder and salt. Gently fold until the dry ingredients are just combined and you have a smooth cake batter.
7Pour the batter into the prepared pan and bake for ~25-28 minutes until a toothpick inserted in the middle comes out with light, moist crumbs attached. Remove from the oven and let the cake cool at room temperature while you make the sauce.
8Chocolate Toffee Sauce: Add all the ingredients to a nonstick saucepan. Place on medium low heat and cook and stir for a few minutes until the butter and chocolate have melted and a smooth sauce forms. Remove from the heat as soon as the sauce starts to thicken up. Taste and adjust as needed (for example, I added a little bit of cocoa powder for a more chocolatey flavor).
9Once the cake has rested for 10 minutes, use a skewer to poke holes all over it (keeping it in the same pan).
10Pour over the chocolate toffee sauce so the cake can soak it up. You will use up about 3/4 of the sauce and reserve 1/4 for serving, but feel free to adjust based on your preference.
11Let the cake soak the sauce for ~10-20 minutes.
12Slice up, serve with whipped cream or vanilla ice cream and more sauce, and enjoy!