Chocolate Sticky Toffee Puddings for Two (Print Version)

# Ingredients:

→ Pudding Base

01 - ⅔ cup milk of choice (150ml)
02 - 150g pitted medjool dates, chopped
03 - ½ teaspoon baking soda (3g)
04 - ¼ cup cocoa powder (30g)
05 - ¼ cup hot water (20ml)
06 - ⅓ cup salted butter, very soft (76g)
07 - ⅜ cup brown sugar (80g)
08 - 2 teaspoons vanilla extract (8g)
09 - 1 whole egg plus 1 egg yolk, room temperature

→ Dry Ingredients

10 - ½ cup all-purpose flour (70g)
11 - ¾ teaspoon baking powder (4g)
12 - ½ teaspoon espresso powder, optional (1g)
13 - ¼ teaspoon salt (1g)

→ Chocolate Sauce

14 - 1 cup heavy cream (240ml)
15 - ½ cup dark chocolate chips (100g)
16 - ⅓ cup salted butter (76g)
17 - ⅜ cup brown sugar (80g)
18 - 2 tablespoons cocoa powder (6g)
19 - Pinch of salt

→ For Serving

20 - Vanilla ice cream

# Instructions:

01 - Preheat oven to 350°F. Generously butter 2 (14-ounce) or 4 (8-ounce) ramekins.
02 - Combine dates and baking soda. Pour hot milk over, let sit 10 minutes. Blend into paste using immersion or regular blender.
03 - Whisk cocoa powder with hot water to form paste. Beat in butter, brown sugar, vanilla. Add date paste, egg, and yolk.
04 - Mix flour, baking powder, espresso powder (if using), and salt. Fold into wet ingredients until smooth. Divide between ramekins.
05 - Bake 28-33 minutes for 8-ounce ramekins or 35-40 minutes for 14-ounce ramekins until just firm in center.
06 - While baking, combine sauce ingredients in saucepan over medium heat. Cook until smooth.
07 - Poke holes in warm cakes, pour over half the sauce. Let soak, then invert onto plates. Serve with ice cream and remaining sauce.

# Notes:

01 - Can be doubled and baked in 8x8 pan for 50-60 minutes
02 - Best served warm
03 - Ensure ingredients are at room temperature

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