SERVES 8
We place a dish towel on the bottom of the roasting pan to stabilize the ramekins. It is important to form a tight seal with the foil to trap the steam inside the roasting pan before baking the cakes.
|
CAKES |
|
|
8 |
ounces pitted dates, cut crosswise into ¼-inch slices (1⅓ cups) |
|
¾ |
cup warm water |
|
½ |
teaspoon baking soda |
|
1¼ |
cups (6¼ ounces) all-purpose flour |
|
½ |
teaspoon baking powder |
|
½ |
teaspoon salt |
|
¾ |
cup packed (5¼ ounces) brown sugar |
|
2 |
large eggs |
|
4 |
tablespoons unsalted butter, melted |
|
1½ |
teaspoons vanilla extract |
|
SAUCE |
|
|
4 |
tablespoons unsalted butter |
|
1 |
cup packed (7 ounces) brown sugar |
|
¼ |
teaspoon salt |
|
1 |
cup heavy cream |
|
1 |
tablespoon rum |
|
½ |
teaspoon lemon juice |
1. FOR THE CAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour eight 4-ounce ramekins. Lay folded dish towel in bottom of roasting pan and set ramekins inside. Bring kettle of water to boil.
2. Combine half of dates, water, and baking soda in 2-cup liquid measuring cup (dates should be submerged beneath water) and soak dates for 5 minutes. Meanwhile, whisk flour, baking powder, and salt together in medium bowl.
3. Process remaining dates and sugar in food processor until no large date chunks remain and mixture has texture of damp, coarse sand, about 45 seconds, scraping down bowl as needed. Drain soaked dates and add soaking liquid to processor. Add eggs, melted butter, and vanilla and process until smooth, about 15 seconds. Transfer mixture to bowl with dry ingredients and sprinkle drained soaked dates on top.
4. With rubber spatula or wooden spoon, gently fold wet mixture into dry mixture until just combined and date pieces are evenly dispersed. Divide batter evenly among prepared ramekins (ramekins should be two-thirds full). Quickly pour enough boiling water into roasting pan to come ¼ inch up sides of molds. Cover pan tightly with aluminum foil, crimping edges to seal. Bake cakes until puffed and surfaces are spongy, firm, and moist to touch, about 40 minutes. Immediately transfer ramekins from water bath to wire rack and let cool for 10 minutes.
5. FOR THE SAUCE: While cakes cool, melt butter in medium saucepan over medium-high heat. Whisk in sugar and salt until smooth. Continue to cook, stirring occasionally, until sugar is dissolved and slightly darkened, 3 to 4 minutes. Add ⅓ cup cream and stir until smooth, about 30 seconds. Slowly pour in remaining ⅔ cup cream and rum, whisking constantly until smooth. Reduce heat to low and simmer until frothy, about 3 minutes. Remove from heat and stir in lemon juice.
6. Using toothpick, poke 25 holes in top of each cake and spoon 1 tablespoon toffee sauce over each cake. Let cakes sit until sauce is absorbed, about 5 minutes. Invert each ramekin onto plate or shallow bowl and remove ramekin. Divide remaining toffee sauce evenly among cakes and serve immediately.
TO MAKE AHEAD: Prepare batter and divide among individual ramekins as directed, then cover and refrigerate, unbaked, for up to 1 day. Bake as directed in step 4. Sauce can be made up to 2 days in advance; microwave on 50 percent power, stirring often, until hot, about 3 minutes.