Chocolate Sticky Toffee Pudding

Pit and chop the Medjool dates into small chunks.

Transfer the chopped dates to a bowl, sprinkle with baking soda, and pour hot milk over them. Cover and let them soften for about 10-15 minutes.

Once softened, mash the dates and milk mixture into a rough paste.

In a large mixing bowl, whisk together the melted butter, brown sugar, and vanilla extract.

Whisk in the eggs until well combined.

Add the mashed date paste to the bowl and mix until incorporated.

Add the all-purpose flour, baking powder, and salt to the bowl. Whisk until just combined, being careful not to overmix.

In a small bowl, whisk together the cocoa powder, instant espresso, and warm water to form a slurry, then add it to the main batter. Whisk until the batter is smooth and uniform.

Pour the batter into a parchment-lined 8x8 or 9x9 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the chocolate toffee sauce. In a medium saucepan over medium heat, melt the butter with the brown sugar and vanilla extract, whisking until smooth.

Pour in the heavy cream and bring the mixture to a gentle simmer, whisking constantly.

Remove the saucepan from the heat and add the chopped semi-sweet chocolate. Whisk until the chocolate is fully melted and the sauce is smooth and glossy.

Once the cake is done baking, remove it from the oven and poke holes all over the top with a toothpick or skewer.

Pour about half of the warm chocolate toffee sauce over the cake, allowing it to soak in.

Slice the cake into squares and serve warm, topped with a scoop of vanilla ice cream and an extra drizzle of the remaining chocolate toffee sauce.