Ingredients
For the cake:
3/4 cups dates, pitted andcoarsely chopped (I used Medjool dates)
1/4 cup water
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups all-purpose flour
4 tablespoons unsalted butter, at room temperature
1/4 cup packed golden brown sugar
1/2 teaspoon vanilla extract
1 large eggs, at room temperature

For the toffee sauce:
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Directions

For the cake:

Heat the oven to 350°F

Combine dates, water, and baking soda in a small saucepan over high heat. Bring to a boil, then remove from heat
and set aside.

Combine butter and brown sugar in with an electric mixer on medium speed until light and airy, about 5 minutes, scraping down the sides of the bowl throughout.

Add vanilla extract, then beat in egg, just until incorporated. Using a spoon or spatula stir in date mixture until well combined, then stir in flour and salt until just incorporated. Do not over mix the batter.

Divide batter evenly among 4 greased ramekins and set them in a roasting pan or baking dish that is at least as high as your ramekins to make a water bath. Add simmering water into the bottom of the baking dish until it reaches halfway up the sides of the ramekins. Taking extreme care not to get water into the ramekins, place the baking dish in the oven. Bake about 50 to 60minutes.

Meanwhile, prepare the toffee sauce. If you use the toothpicktest (inserting a toothpick into the cake and having it coming out clean, usually means it is ready) it may appear that the cakes are done but due to the density of the mixture this may not be the case, allow enough time for your cakes to cook thoroughly otherwise it will be mushy at the bottom.

For the toffee sauce:

Melt butter in a saucepan over medium heat. When it begins to look foamy, add brown sugar and vanilla extract, stirring until the mixture is bubbling and a nice golden colour, about 5 minutes.

Carefully add cream in a slow stream while stirring (because it might bubble and pop, use caution), cook for about 2 minutes. Remove from heat.

When the cakes are finished, remove the baking dish from the oven, using a slotted spatula remove the ramekins from the water bath and place on a cooling rack to cool until you can handle them (approximately 15 minutes). Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate. Pour warm toffee sauce over the cakes as generously as you like and serve warm and enjoy!!!