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Chocolate sticky toffee pudding cake

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Sunday, 30 January 2011
List of viewable recipes from "The Green & Black’s Organic Ultimate Chocolate Recipes" by Micah Carr-Hill

Recipe from The Green & Black’s Organic Ultimate Chocolate Recipes by Micah Carr-Hill (Kyle Books, 2010)

ImageSticky toffee pudding is good. Chocolate sticky toffee pudding is even better. Make this with unctuous Medjool dates and you will have a cake so toothsome that the only thing better would be the delightful company of the author of this recipe, the lovely Anita Kinniburgh of Green & Black's (see Anita's Wonderful Whoopie Pies).

Serves 6 to 8

For the cake

  • 2 cups boiling water
  • 5 1/2oz chopped dates
  • 5 1/2oz dark (70% cocoa solids) chocolate
  • 7 tablespoons unsalted butter, softened
  • 2/3 cup light brown sugar or light muscovado sugar
  • 3 extra-large free-range eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

For the toffee sauce
  • 3/4 cup corn syrup
  • 1 1/4 cups light brown sugar
  • 7 tablespoons butter
  • 3/4 cup cream
  • 1/2 teaspoon vanilla extract

Preheat the oven to 350°F. Grease the sides of an 8in springform pan and line the base with a round disc of parchment paper.

Put the water in a saucepan, reduce to a simmer, and soak the dates in it for 10 minutes. Meanwhile, melt the chocolate in a microwave, or in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water, then set aside to cool.

Cream the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one by one, and then mix in the melted chocolate.

Sift in the flour, baking soda, and baking powder, then add the dates and their soaking liquid and stir to mix. Pour the mixture into the prepared pan and bake in the oven for 50 minutes until it feels springy to touch or a sharp knife inserted into the middle comes out clean.

To make the toffee sauce, place all the ingredients into a saucepan over high heat and boil for 4 to 5 minutes, stirring regularly.

Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top. Pour the rest into a bowl and pass around for people to help themselves.

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Last Updated ( Sunday, 30 January 2011 )
 
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