Recipe

Chocolate crowned sticky date cakes

Apr 30, 2010 2:00pm
  • 20 mins cooking
  • Makes 6 Item
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Ingredients

Chocolate crowned sticky date cakes
  • 120 gram dark eating (semi-sweet) chocolate, melted
  • 1 3/4 cup (250g) seeded dried dates
  • 1 teaspoon bicarbonate of (baking) soda
  • 1 cup (250ml) boiling water
  • 60 gram butter, chopped
  • 3/4 cup (165g) firmly packed light brown sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 80 gram dark eating (semi-sweet) chocolate, chopped coarsely
  • 1/2 cup (110g) firmly packed light brown sugar
  • 2/3 cup (160ml) pouring cream
  • 50克的屁股er
  • 1 tablespoon cocoa powder, sifted

Method

Chocolate crowned sticky date cakes
  • 1
    Preheat oven to 180°C (160°C fan forced). Grease 6-hole (¾ cup/180ml) texas muffin pan, line bases with baking paper.
  • 2
    Spread melted chocolate over base of each pan hole, refrigerate until set.
  • 3
    Meanwhile, combine dates, soda and the water in food processor, put lid in position, stand 5 minutes. Process until smooth. Add butter and sugar, process until combined. Add eggs and flour, pulse until combined. Stir in chopped chocolate.
  • 4
    Divide mixture among pan holes, bake about 15 minutes. Stand cakes 2 minutes, turn onto wire rack to cool slightly. Remove paper.
  • 5
    Make chocolate butterscotch sauce. Stir ingredients in medium saucepan over heat, without boiling, until sugar dissolves, bring to the boil. Remove from heat.
  • 6
    Serve warm cakes drizzled with sauce and topped with whipped cream, if you like.

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