Directions: |
Directions:For Cakes - Adjust Oven rack to middle position and heat oven to 350º. Grease and flour 8 6 ounce ramekins and line each with a circle of parchment paper cut to fit. Set prepared ramekins in a large roasting pan lined with a clean dish towel. Bring kettle of water to a boil.
Combine 1/2 of the chopped dates with water and baking soda is a glass measuring cup. (Dates should be submerged beneath the water) and soak for 5 minutes.. Drain dates, reserving liquid, and transfer to a medium bowl. Whisk flour baking powder,and salt together in another medium bowl.
Process remaining dates and brown sugar in a food processor until just blended about 5-7 1-second pulses. Add reserved soaking liquid,eggs, and vanilla and process until smooth (about 5-8 seconds). With food processor running, pour in melted butter through feeding tube in a steady stream. Transfer the mixture to the bowl with the softened dates.Gently stir dry mixture into wet mixture until just combined and dates are disbursed evenly. Distribute batter evenly among the 8 ramekins. Careful fill roasting pan with enough of the boiling water to come 1/2 way up the sides of the ramekins. Cover roasting pan tightly with aluminum foil (Form a tent to allow for expansion of cakes)crimping edges to seal. Bake cakes for approx. 40 minutes or until puffed and small holes appear on surface (Cakes maybe a little "Sticky". Immediately remove ramekins from water bath and cool on wire rack.
For Toffee Sauce. Melt the butter in medium saucepan over medium heat. Whisk in brown sugar until smooth. Continue to cook, stirring occasionally until the sugar is dissolved and mixture looks puffy, 3-4 minutes. Slowly pour in cream and rum and whisk just to combine, seduce heat and simmer until frothy, about 3 minutes. Remove from heat and cover to keep warm.
To serve - Invert Cakes onto a serving plate, remove parchment paper. Add a scoop of ice cream and drizzle both cake and ice cream with a little of the toffee sauce. |
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