warm toffee mini cakes with dates and warm toffee sauce

(left) topped with vanilla ice cream, (right) topped with cream

English Toffee Sauce

1 1/2 c heavy cream

1  1/2 sticks + 1 T butter, cut into 1/2” cubes

1 1/2 c dark brown sugar

3/4 c maple syrup

Directions

In a large heavy-bottom saucepan, combine the cream, butter, brown sugar and maple syrup. Bring to a boil over high heat, whisking frequently. Once the mixture comes to a boil, remove from heat. Blend the mixture using an immersion blender until thickened and emulsified. Alternatively, the mixture can be blended in batches using a standard blender (be careful as the mixture is very hot). This makes 4 cups of sauce.

Toffee Cake Ingredients and Topping

2 T butter, plus extra for buttering the ramekins

cane sugar for dusting the ramekins

1/2 teaspoon baking soda

1/2 c plus 2 T boiling water

3/4 c plus 2 1/2 teaspoons  flour

pinch salt

3/8 teaspoon baking powder

1 c plus 1/2 teaspoon dark brown sugar

1/4 teaspoon vanilla extract

1 egg

3/4 c coarsely chopped dates

Hot Prepared Toffee Sauce

Optional: whipped mascarpone cream, heavy cream or ice cream

Directions

Heat the oven to 350 degrees.

Grease 6 (6-ounce) ramekins with butter, and lightly dust with sugar.

In a saucepan, whisk the baking soda into the boiling water.

In a large bowl, whisk together the flour, salt and baking powder.

In another large bowl using an electric mixer, beat the butter, brown sugar and vanilla on med-low until fully mixed. To the butter mixture, add the egg and beat until fully combined. On low speed, slowly and gently add the dry ingredients, scraping the bowl to make sure the batter is mixed. On low speed, slowly stream the hot water into the batter. Add the dates and continue mixing over low speed until the batter thickens. This makes about 2 cups batter.

Divide the batter between the 6 prepared ramekins.

Bake until the cakes are a dark, caramel color, about 45 minutes.

While still warm, turn ramekins upside down on serving plates and remove cakes. Pour hot toffee sauce over cakes.

Optional: whipped marscapone cream, heavy cream or a scoop of vanilla ice cream over cakes.