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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat 8 (6-ounce) ramekins with butter and flour; set aside.
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3
Combine dates, water, and baking soda in a small saucepan over high heat.
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4
Bring to a boil, then remove from heat and set aside.
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5
Place salt and flour in a medium bowl, whisk to combine, and set aside.
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6
Bring a medium pot of water to a simmer over high heat for a water bath.
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7
Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
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8
Add vanilla extract, then beat in eggs one at a time, just until incorporated.
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9
Remove the bowl from the mixer and stir in date mixture until well combined, then stir in flour mixture until just incorporated (dont overmix).
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10
Divide batter evenly among prepared ramekins and set them in a roasting pan or baking dish (you will likely need to use both a 13-by-9-inch dish and an 8-by-8-inch dish to fit them all).
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11
Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the ramekins.
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12
Very carefully place the baking dishes on the center rack of the oven.
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13
Bake until the center of each cake is just set and a cake tester inserted into the middle of each comes out clean, about 50 to 60 minutes.
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14
Meanwhile, prepare the toffee sauce.
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15
Melt butter in a medium saucepan over medium heat.
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16
When it foams, add brown sugar and vanilla extract or seeds, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
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17
Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.
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18
When the cakes are finished, remove the ramekins from the oven and place on a cooling rack to come to room temperature.
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19
Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate.
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20
Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.
