Serves 6 – 8
- 75g (3ozs) dark chocolate
- 150g (6ozs) chopped dates
- 300ml (10fl ozs) boiling water
- 110g (4ozs) butter, softened
- 150g (6ozs) soft light brown sugar or light muscovado sugar
- 3 eggs
- 225g (8ozs) plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- Toffee Sauce (Makes 500ml (18fl ozs))
- 275g (9 1/2ozs) golden syrup
- 275g (9 1/2ozs) light brown sugar
- 110g (4ozs) butter
- 225ml (8fl ozs) cream
- 1/2 teaspoon vanilla extract
- 20.5cm (8 inch) spring-form tin
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Melt the chocolate in a bowl over simmering water. Soak the dates in the boiling water for 10 minutes.
- Grease the sides of the spring-form tin and line the base with a round disc of greaseproof paper.
- Cream the butter and sugar until soft and creamy, beat in the eggs one by one, then mix in the melted chocolate. Add in the sifted flour, bicarbonate of soda and baking powder, then the dates and the soaking liquid, stir to mix. Pour the mixture into the tin and bake in the preheated oven for 1 hour or until a skewer comes out clean when inserted into the centre. Allow to cool.
- To make the toffee sauce.
- Put all the ingredients into a saucepan on a high heat and boil for about 4 or 5 minutes, stirring regularly, until it’s smooth.
- To serve, place the cake on a large serving plate (with a rim or a lip around the edge), pour some of the hot toffee sauce over the cake. Serve the remaining of the sauce in a jug or bowl on the side.