Name: Chocolate crowned sticky-date cakes
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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 gram butter; 1 tablespoon cocoa powder, sifted

Ingredients

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 gram butter

1 tablespoon cocoa powder, sifted

Method

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. 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.

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.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.

Cakes suitable to freeze. Not suitable to microwave.
Note

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