A satisfying treat which brings together the twin delights of sticky toffee pudding and chocolate dessert.
- 300 ml boiling water
- 150 g chopped dates
- 100 g dark chocolate
- 100 g butter (softened)
- 150 gsoft light brown sugar or light muscovado sugar
- 3 eggs
- 225 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- for the toffee sauce
- 275 g golden syrup
- 275 g light brown sugar
- 100 g butter
- 225 ml cream
- 1/2 tsp vanilla extract
- Preheat the oven to 180°C (350°F/Gas 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
- Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 minutes. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
- Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate.
- Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix.
- Pour the mixture into the tin and bake in the oven for 1 hour or until a skewer comes out clean when inserted into the centre.
- Allow to cool slightly before transferring to a plate.
- To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4–5 minutes, stirring regularly, until they are smooth.
- To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.
This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins.
More by Rachel Allen:
- Fennel, pink grapefruit, feta salad: Rachel Allen
- Fennel, pink grapefruit and feta salad
- Chocolate Pear Tart: Rachel Allen Coastal Cooking