This Eggless Sticky Toffee Cake is not just a delight to look at but also an absolute delight to have. You’ll love every bite of it !
Watch this Masala TV video to learn how to make Eggless Sticky Toffee Cake and Choco Shots Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 23 July 2020.
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Eggless Sticky Toffee Cake:
Ingredients
Sponge:
Dates(pitted) 200gm
Hot boiling water 200ml
Baking soda 1 tsp
Oil 1/8 cup
Milk 1 cup
Black treacle 2 tbsp
Brown sugar 70gm
Whole wheat flour 150gm
For Toffee Sauce:
Unsalted butter 57gm
Brown Sugar 85gm
Cream 115ml
Butterscotch Essence 1tsp
Salt a pinch
Roasted walnuts for garnish
Method:
Roughly chop the dates. Add baking soda and water in it. Keep aside for 15 minutes. Dissolve sugar and milk together. Add oil, dates and flour and mix well. Lastly add black treacle and give it a quick mix. Pour the batter in a pre-greased pan and bake at 180 degrees C for 35-40 minutes or until the toothpick comes out clean. Take the cake out of oven and prick it all over with toothpick. Spread warm toffee sauce over the cake and let it sit for 30 minutes. Take the cake out of pan and cut the slices. Pour more sauce if you desire and garnish with roasted walnuts.
To make the Toffee Sauce, in a pan, add sugar, butter and cream. Cook on low flame till the sugar melts. Let it simmer for 3 minutes. Take off flame and add essence and salt in it. Mix well.
Choco Shots:
Ingredients:
Chocolate, chopped 100gm
Cream 250ml
Muscovado or brown sugar 40gm
Vanilla essence 1 tsp
Egg 1
Fruit to decorate 1 cup
Icing sugar for dusting
Mint leaves 4
Method:
Place the cream, muscovado or brown sugar and vanilla into a pan, bring to the boil and remove from the heat, add the finely chopped chocolate in. Add the egg and mix well. Pour into 4 small ramekins and chill for at least 2 hours or preferably overnight. Once chilled, decorate the chocolate pots with fruit and dust with icing sugar and garnish with mint.
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