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Ingredients

Toffee Sauce

Directions

  • Heat oven to 350 degrees F. Coat eight 4-ounce ramekins with nonstick cooking spray then dust with flour; set aside.

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  • Cakes. Cover half of dates with 1/2 cup very hot water; soak for 5 minutes, Drain dates, reserving liquid. In a medium-size bowl, whisk together flour, baking powder, baking soda and salt; set aside.

  • Pulse remaining dates and brown sugar in a food processor until blended. Add reserved hot water, eggs, vanilla and butter to food processor and pulse until blended. Add to softened dates.

  • Stir flour mixture into date mixture. Divide batter among ramekins, a scant 1/2 cup in each. Place ramekins on a baking sheet and bake at 350 degrees F for 30 minutes or until a toothpick inserted in centers tests clean. Remove to a wire rack; cool 10 minutes. Run a thin knife around ramekin edges and remove cakes.

Toffee Sauce

  • Melt butter in a small saucepan over medium heat. Whisk in sugar, then stir in heavy cream; simmer for 3 minutes. Remove from heat and keep warm. Drizzle cakes with sauce and serve with vanilla ice cream, if desired.

Nutrition Facts

485 calories; 20 g total fat; 106 mg cholesterol; 169 mg sodium. 75 g carbohydrates; 5 g protein;

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