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© Meredith Corporation. All rights reserved. Used with permission.
To prepare cakes: Preheat oven to 350°F. Coat eight 4-ounce ramekins with cooking spray then dust with flour; set aside.
Place 1/2 cup chopped dates in a small bowl; cover with 1/2 cup very hot water; soak for 5 minutes, Drain dates, reserving liquid. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
Pulse the remaining 1/2 cup dates and brown sugar in a food processor until blended. Add the reserved soaking liquid, eggs, vanilla and melted butter to the food processor and pulse until blended. Add to the softened dates.
Stir flour mixture into date mixture. Divide batter among ramekins, a scant 1/2 cup in each. Place ramekins on a baking sheet and bake for 30 minutes or until a toothpick inserted in the centers tests clean. Remove to a wire rack; cool 10 minutes. Run a thin knife around ramekin edges and remove cakes.
To prepare toffee sauce: Melt butter in a small saucepan over medium heat. Whisk in sugar, then stir in cream; simmer for 3 minutes. Remove from heat and keep warm. Drizzle cakes with sauce and serve with vanilla ice cream, if desired.