Chocolate butterscotch sauce
1.Preheat oven to 180°C (160°C fan-forced). Grease a 6-hole (3/4-cup/180ml). Texas muffin pan; line bases with baking paper.
2.Spread melted chocolate over the base of each pan hole; refrigerate until set.
3.Meanwhile, combine dates, soda and the water in a food processor, put lid in position; stand for 5 minutes. Process until smooth. Add the butter and sugar; process until combined. Add the eggs and flour; pulse until combined. Stir in the extra chocolate.
4.Divide the mixture among pan holes; bake for about 25 minutes or until cooked when tested. Stand cakes for 2 minutes; turn onto wire rack to cool slightly. Remove paper.
5.To make chocolate butterscotch sauce, combine the ingredients in a medium saucepan over heat, without boiling, until the sugar dissolves. Bring to the boil; simmer for 3 minutes. Remove from heat.
6.Serve warm cakes drizzled with chocolate butterscotch sauce and thick cream.