Chocolate crowned sticky-date cakes


  • 40 mins preparation
  • Serves 6
  • Print


Chocolate crowned sticky-date cakes
  • 120 gram dark chocolate, melted
  • 1 3/4 cup (250g) seeded dried dates
  • 1 teaspoon bicarbonate of soda
  • 1 cup (250ml) boiling water
  • 60 gram butter, chopped
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 80 gram dark chocolate, extra, chopped coarsely
  • thick cream, for serving
Chocolate butterscotch sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 2/3 cup (160ml) cream
  • 50 gram butter
  • 1 tablespoon cocoa powder, sifted


Chocolate crowned sticky-date cakes
  • 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.

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