Ingredients;
* 6 ounces dried Medjool dates, pitted
* ¾ cup hot water
* 2 teaspoons espresso powder
* 1 teaspoon vanilla extract
* 6 tablespoons unsalted butter, at room temperature
* ¾ cup light brown sugar
* 2 large eggs, beaten
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* ¼ teaspoon kosher salt
*
* Toffee sauce:
* 1 cup light brown sugar
* 12 tablespoons unsalted butter
* ½ cup heavy whipping cream
Instructions;
In a food processor fitted with the metal blade, add dates with the hot water, espresso powder and vanilla bean paste and purée, about 30 seconds. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar together until light and fluffy, about 5 minutes. Add eggs a tablespoon at a time, beating well between each addition and scraping down the sides as needed. Add date purée and mix lightly. Stir in flour, baking powder and salt.
Divide evenly between the 6 prepared custard cups, about 4 ounces in each cup. Each cup should be just over half full. Bake at 350°F for 35 minutes or until risen and golden.
Allow to stand for 5 minutes and then run a butter knife or small offset spatula around inside to loosen cake. Invert onto serving plate. Cut off any risen tops if necessary.
To make toffee sauce: While cakes are baking, place sugar, butter and cream in a large pan and heat over a low heat stirring occasionally until the sugar has dissolved, about 5 minutes. Bring to a boil, stir and reduce heat and simmer for 5 minutes.
~Buon Appetito
