Chocolate crowned sticky-date cakes
Warm date-laced cake, soaked and drizzled with a luscious chocolate butterscotch sauce. Served with a scoop of vanilla ice cream, this chocolate sticky date pudding will make your taste buds sing.
- 35 mins cooking
- Serves 6
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Ingredients
Chocolate crowned sticky-date cakes
- 120 gram dark chocolate, melted
- 1 3/4 cup (250g) seeded dried dates
- 1 teaspoon bicarbonate of soda
- 1 cup (250ml) boiling water
- 60 gram butter, chopped
- 3/4 cup (165g) firmly packed brown sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 80 gram dark chocolate, extra, chopped coarsely
- thick cream, for serving
Chocolate butterscotch sauce
- 1/2 cup (110g) firmly packed brown sugar
- 2/3 cup (160ml) cream
- 50克的屁股er
- 1 tablespoon cocoa powder, sifted
Method
Chocolate crowned sticky-date cakes
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1Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole (3/4-cup/180ml) texas muffin pan; line bases with baking paper.
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2Spread melted chocolate over the base of each pan hole; refrigerate until set.
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3Meanwhile, combine dates, soda and the water in a food processor. Cover with lid; stand for 5 minutes. Process until smooth. Add the butter and sugar; process until combined. Add the eggs and flour; pulse until combined. Stir in the extra chocolate.
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4Divide the mixture among pan holes; bake for about 25 minutes or until cooked when tested. Stand cakes for 2 minutes; turn onto wire rack to cool slightly. Remove paper.
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5CHOCOLATE BUTTERSCOTCH SAUCE: Combine the ingredients in a medium saucepan over heat, without boiling, until the sugar dissolves. Bring to the boil; simmer for 3 minutes. Remove from heat.
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6Serve warm cakes drizzled with Chocolate Butterscotch Sauce and thick cream.
Notes
Cakes suitable to freeze. Not suitable to microwave.
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