Monday, March 7, 2011
Chocolate Sticky Date Cakes with Salted Caramel Choc Sauce
While sitting on the interweb reading blogs, having my cup of green tea and listening to Chucky snore, I started craving chocolate. But not just a chocolate cake or brownie. I wanted something a little different. Being 22 weeks pregnant and having cravings like I've never had before. I decided to give in and make something sweet for hubby and I.
I am always worried now my taste buds are on the fritz. See I am still having morning sickness, coupled with major hunger and tiredness and all the other lovely things that come with being pregnant. So I never know that what I'm cooking is going to taste as good to them as it does to me...
All I know is that I love anything salty and sweet. Sometimes together ! I will happily snack on a dill pickle, olives, or cheeses. Or have a really sour, sour dough toast with jam, one with Vegemite the other with jam yummo. This bizarre craving is extending to my dinners as well. I really am enjoying Thai food, with it's sensational salty and sweet combo's, it sends the baby into a moving frenzy! The little worm wriggles for ages after a good satay prawn with rice noodle!
Anyway back to the mini cakes. I decided to make a sticky date mini cake. I really wanted to have chocolate as well, so I added a few squares to the mix, and crossed my fingers it wasn't going to be inedible, or only pregnant person safe :)
Personally I think these turned out really well. Especially with the sour cream, and the salted caramel chocolate sauce. Perfect for what I wanted. Oh and hubby did enjoy them also, shame cause I would've eaten them all on my own ;)
Makes 4 mini cakes.
1/2 cup dates roughly chopped
1/2 cup boiling water
1 teaspoon bi-carb
60 grams butter, softened
1/3 cup brown sugar
2 tablespoons cocoa or 40 grams melted chocolate
1 egg beaten lightly
1/2 teaspoon cinnamon
3/4 cup self raising flour
Salted Caramel Chocolate Sauce
50 grams butter
2 squares dark chocolate
3 tablespoons brown sugar
2 tablespoons cream
pinch of Murray river pink salt.
Preheat oven to 170C fan forced.
Place the chopped dates in a small heat proof bowl. Pour over the boiling water and let them soak for about 15 minutes. Add the bi-carb and stir to dissolve, set this aside.
Melt the chocolate, butter and brown sugar together in a saucepan. Once the chocolate and sugar have melted take it off the heat, and let it cool slightly. Add the beaten egg and mix well.
Meanwhile sift the flour and cinnamon into a medium bowl. Make a well in the middle, pour the chocolate mixture, and dates including the water into the flour. Mix until just combined.
Spoon into ramekins. Bake for 25 minutes, in a water bath. Keep them warm.
For the sauce. Combine all the sauce ingredients, except the salt, in a sauce pan. Stir until the sugar has dissolved. Take off the heat then add the salt.
I served this cake with a dollop or sour cream, you can use cream or creme fraiche. Pour the sauce over the cakes and serve.