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1
Preheat oven to 350F Butter 8-inch-square pan (preferably a glass pan; not dark.)
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2
Mix flour and baking powder and set aside.
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3
Place chopped dates in small microwavable bowl.
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4
Pour 1 cup hot water over dates and microwave for 2 minutes, then 30 second intervals until they are mushy and jammy.
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5
Set aside to cool.
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6
Using electric mixer, beat butter and sugar in large bowl to blend; scrape bowl down often with a rubber spatula.
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7
Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
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8
Add half of flour and baking powder and beat to blend.
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9
Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
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10
Continue scraping down sides of bowl, often.
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11
Add remaining flour and beat until blended.
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12
Combine instant coffee and baking soda in small bowl.
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13
Pour into date mixture, stirring to dissolve coffee granules.
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14
It will froth slightly.
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15
Add date mixture to batter and beat to blend.
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16
Pour batter into prepared pan.
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17
Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
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18
Let the cake cool in the pan.
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19
After it has cooled, poke holes all over the cake with a skewer or toothpick.
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20
To make caramel sauce, bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
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21
Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes.
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22
When cake is cool and caramel sauce is still warm, but not too hot, pour the sauce over the cake.
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23
Let cool to room temperature, then refrigerate, without covering.
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24
After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won't stick to it.
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25
).
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26
When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming.
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27
Serve with freshly whipped cream.
