Saucy Chocolate Sticky Toffee Recipe

Prepare dates

Preheat oven to 350°F (175°C). Grease an 8-inch square or round baking pan and line with parchment. Place chopped dates in a heatproof bowl, pour boiling water over them, stir in baking soda, and let sit 10 minutes until softened and slightly foamy.

Make batter

In a large bowl, cream the softened 1/2 cup butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, then stir in 1 tsp vanilla.

Combine wet and dry

Whisk together flour, 1 tsp baking powder, and 1/2 tsp salt in a small bowl. Fold the flour mixture into the creamed butter mixture until just combined. Fold in the soaked dates and any remaining soaking liquid gently until evenly distributed.

Bake

Pour batter into the prepared pan, smoothing the top. Bake in the preheated oven 25–30 minutes, or until a toothpick inserted near the center comes out with moist crumbs (the cake should be springy). Remove from oven and let cool in pan on a wire rack while you make the sauce.

Warm base

In a medium saucepan over medium heat, melt 1/2 cup butter with 1 cup light brown sugar, stirring until sugar is dissolved and mixture is bubbling gently, about 3–4 minutes.

Add cream and chocolate

Carefully stir in 1 cup heavy cream and bring just to a simmer (do not boil vigorously). Reduce heat to low and add chopped dark chocolate; stir continuously until the chocolate has fully melted and the sauce is smooth.

Finish sauce

Remove pan from heat. Stir in 1 tsp vanilla and 1/4 tsp fine sea salt. If using, whisk in 2 tablespoons hot brewed coffee to deepen flavor. Keep sauce warm over the lowest heat or in a warm thermos until serving.

Assemble

While cake is still slightly warm (or reheated gently), poke holes across the surface with a skewer or fork. Pour about half of the warm chocolate toffee sauce evenly over the cake, allowing it to sink into the holes and soak the crumb. Reserve remaining sauce for serving.

Serve

Cut cake into 8 generous portions. Plate each piece and spoon additional warm chocolate toffee sauce over the top. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. Sprinkle a pinch of sea salt flakes on each portion if desired.

Storage

Store leftover cake and sauce separately in airtight containers in the refrigerator for up to 4 days. Gently reheat sauce in a saucepan over low heat or in short bursts in the microwave, stirring until smooth; warm the cake briefly in a low oven before serving.