Recipe

Chocolate crowned sticky-date cakes

Drizzled with a sweet homemade chocolate butterscotch sauce this warm sticky date cake with vanilla ice cream is an incredibly indulgent dessert that is sure to make your taste buds sing.

Nov 27, 2013 1:00pm
  • 40 mins preparation
  • Serves 6
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我ngredients

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克的黄油
  • 1 tablespoon cocoa powder, sifted

Method

Chocolate crowned sticky-date cakes
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 6-hole (3/4-cup/180ml). Texas muffin pan; line bases with baking paper.
  • 2
    Spread melted chocolate over the base of each pan hole; refrigerate until set.
  • 3
    Meanwhile, combine dates, soda and the water in a food processor, put lid in position; 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.
  • 4
    Divide 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.
  • 5
    To make chocolate 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.
  • 6
    Serve warm cakes drizzled with chocolate butterscotch sauce and thick cream.

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