Sticky Toffee Cake Recipe
amaretto syrup, chocolate toffee crumble, French vanilla ice cream
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Ingredients
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Cake
Amaretto Syrup
Chocolate Toffee Crumble
Serving
Method
Cake Preparation
- 1
Prepare Dates
In a bowl, combine the chopped dates with boiling water and let it sit for about 20 minutes until softened.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, and salt.
- 3
Combine Wet Ingredients
In a separate bowl, beat the unsalted butter and eggs together, then add vanilla extract and milk, mixing well.
- 4
Combine Mixtures
Add the softened date mixture (including the water) to the wet ingredients and mix well. Then, fold in the dry ingredients until just combined.
- 5
Bake the Cake
Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Amaretto Syrup Preparation
- 6
Combine Ingredients
In a small saucepan over medium heat, combine the amaretto liqueur, brown sugar, and water. Stir until the sugar is dissolved.
- 7
Simmer Syrup
Allow the mixture to simmer for about 5-10 minutes until it thickens slightly. Remove from heat and set aside.
Chocolate Toffee Crumble Preparation
- 8
Mix Crumble Ingredients
In a mixing bowl, combine all-purpose flour, brown sugar, cocoa powder, and melted butter. Mix until crumbly.
- 9
Add Chocolate Chips
Fold in the chocolate chips into the crumble mixture.
- 10
Bake Crumble
Spread the crumble mixture on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until slightly crisp.
Assembly and Serving
- 11
Assemble the Dessert
Once the cake is baked and cooled, cut it into slices. Drizzle warm amaretto syrup over each slice and top with chocolate toffee crumble.
- 12
Serve with Ice Cream
Place a slice of the cake on a plate and top with a scoop of French vanilla ice cream. Enjoy!