Name: Sticky chocolate date cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 1 1/3 cup (200g) coarsely chopped dried dates; 1 1/4 cup (430ml) water; 1 teaspoon bicarbonate of soda; 80 gram butter, softened; 2/3 cup (150g) caster sugar; 2 eggs; 1 cup (150g) self-raising flour; 1/3 cup (35g) cocoa powder; 2/3 cup (70g) roasted pecans, chopped; Butterscotch sauce; 1 1/4 cup (280g) firmly packed brown sugar; 80 gram butter; 300 millilitre cream

Ingredients

1 1/3 cup (200g) coarsely chopped dried dates

1 1/4 cup (430ml) water

1 teaspoon bicarbonate of soda

80 gram butter, softened

2/3 cup (150g) caster sugar

2 eggs

1 cup (150g) self-raising flour

1/3 cup (35g) cocoa powder

2/3 cup (70g) roasted pecans, chopped

Butterscotch sauce

1 1/4 cup (280g) firmly packed brown sugar

80 gram butter

300 millilitre cream

Method

1.Preheat oven to 180°C/160°C fan forced. Grease deep 22cm-round cake pan; line base with baking paper.

2.Combine dates and the water in small saucepan; bring to the boil. Remove from heat, add soda; cover, stand 5 minutes. Blend or process until smooth.

3.Beat butter and sugar in small bowl with electric mixer until combined. Beat in eggs, one at a time (mixture will curdle at this stage). Transfer mixture to large bowl; stir in sifted flour and cocoa, then stir in nuts and warm date mixture, in two batches. Pour mixture into pan.

4.Bake cake about 1 hour. Stand cake in pan 10 minutes; turn onto serving plate.

5.Meanwhile to make butterscotch sauce; stir ingredients in saucepan over heat, without boiling, until sugar dissolves. Simmer, without stirring, 3 minutes. Serve hot sauce with cake and whipped cream, if desired.

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