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1
For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter.
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2
Cook, stirring often, until a dark amber color, about 40 minutes.
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3
Carefully add the remaining 1 1/4 cups heavy cream.
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4
IT WILL BUBBLE UP AND IT IS HOT!
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5
For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
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6
Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes.
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7
Puree in a blender and cool.
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8
Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
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9
In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy.
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10
Add the vanilla, egg, zest and date puree.
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11
Stir in the dry ingredients.
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12
Divide into the prepared ramekins and bake about 20 minutes.
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13
Cool slightly and remove the cakes from the ramekins.
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14
Slice the cakes in half horizontally.
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15
Rinse out the ramekins.
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16
Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake.
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17
Add more toffee sauce, place the top cake layer on top and cover with more sauce.
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18
Heat slightly before serving invert onto plate and yes ...cover with more sauce.
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19
Serve with whipped cream.
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20
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
