Name: Chocolate crowned sticky date cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 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 gram butter; 1 tablespoon cocoa powder, sifted

Ingredients

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 gram butter

1 tablespoon cocoa powder, sifted

Method

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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Ingredients

Method

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