Cakes:

6 TBSP. Unsalted room temperature butter, and a little more to grease the ramekins.

6 ounces dried Medjool dates, pitted. About 3/4 of a cup.

3/4 cup hot water
2 teaspoons espresso powder
1 teaspoon vanilla bean paste
3/4 cup) light brown sugar
2 large eggs, beaten
1 cup unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon fine kosher salt

Toffee sauce:
1 cup light brown sugar

12 TBSP. unsalted butter

1/2 cup heavy whipping cream

1 tablespoon corn syrup

Whipped cream, for serving
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Preheat the oven to 350F degrees.

Butter the 6 ounce ramekins or custard cups and set them on a baking sheet.

In a small bowl seep the pitted dates and hot water to rehydrate ten minutes.

Then add to a food processor ( dates and water, espresso powder and vanilla bean paste) blend for 30 seconds.

To a, add the butter, sugar and cream about 5 minutes until lihht and fluffy. Add the eggs a little at a time. Then add the date purée and mix lightly. Then the flour, baking power and salt.

Divide the mixture between the 6 buttered ramekins,

each cup should be just over half full.

Take the back of a spoon and make a hollow in the center so the cakes bake evenly and arent dome shaped. Bake until risen and golden brown about 35 minutes. After removing from the oven let them rest for 5 minutes.

Loosen by running a kitchen knife all around and invert on a plate.

Cut off any risen tops.

Toffee Sauce

While the cakes are baking, add the sugar, butter, cream and corn syrup to a large pan and heat over low heat stirring occasionally until the sugar dissolves. About 5 minutes then bring to a boil, and then simmer on a lower heat for another 5 minutes until thickened and a light brown color.

Place the cut side down cake on a plate and spoon some of the toffee sauce over the top and add a dollop of whipped cream.