Sticky Toffee Pudding with Brownie (Print Version)

# Ingredients:

→ Cake

01 - 1 teaspoon baking soda
02 - 40 g cocoa powder
03 - 300 ml whole milk
04 - 150 g unsalted butter, softened
05 - 300 g Medjool dates, pitted and chopped
06 - 80 ml hot water
07 - 150 g soft dark brown sugar
08 - 2 teaspoons vanilla extract
09 - 3 eggs
10 - 140 g plain flour
11 - 1/2 teaspoon salt
12 - 1.5 teaspoons baking powder

→ Chocolate Sauce

13 - 120 g dark chocolate
14 - 150 g unsalted butter
15 - 2 teaspoons vanilla extract
16 - 1/4 teaspoon salt
17 - 150 g soft dark brown sugar
18 - 450 ml double cream

# Instructions:

01 - Preheat oven to 180°C (350°F). Grease and line an 8-inch square baking pan.
02 - Heat milk until boiling. Remove from heat, stir in dates and baking soda. Let sit for 10 minutes.
03 - Blend date and milk mixture until smooth (or mash with a fork).
04 - Mix cocoa powder with hot water. Add butter, brown sugar, and vanilla. Whisk until light and fluffy. Mix in date mixture and eggs.
05 - Mix flour, baking powder, and salt. Incorporate into wet ingredients, stirring until smooth.
06 - Pour batter into pan and bake for 50-60 minutes, or until a toothpick comes out clean. Cool slightly.
07 - Melt butter, brown sugar, and chocolate over medium heat. Stir in vanilla, salt, and cream until smooth.
08 - Poke holes in warm cake. Pour half of the sauce over the cake and let it soak in for 30 minutes.
09 - Slice and serve with ice cream or whipped cream. Drizzle remaining sauce on top.

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