Ingredients
- FOR CAKE:
- 6 oz. pitted dates
- 1 1/4 C. water
- 1 tsp. baking soda
- 1 1/2 C. all-purpose flour
- 1 tsp. baking powder
- 8 T. unsalted butter
- 3/4 C. granulated sugar
- 2 whole eggs
- 1 tsp. vanilla extract
- FOR TOFFEE SAUCE:
- 2 1/2 C. light brown sugar
- 7 T. unsalted butter
- 1 C. half-and-half
- 1/2 oz. brandy
- 1 tsp. vanilla extract
- 6 oz. Heath bar, chopped
- FOR TOASTED PECAN ICE CREAM:
- 1 1/2 C. pecan pieces
- 3 C. whole milk
- 1 cinnamon stick
- 1/2 vanilla bean, split and scraped
- 1 C. granulated sugar, divided
- 6 egg yolks
- 1/2 C. sour cream
- 1/2 T. whiskey
- FOR GARNISH:
- Mint leaves
- Optional garnish: toasted walnut halves
- and cocoa powder
Preparation
Step 1
CAKE:
1. Preheat oven to 325°. Grease one 8" round cake pan.
2. Combine dates and water in saucepan and bring to a boil. Turn off heat and gradually add baking soda (it will foam) and set aside.
3. In separate bowl sift together flour and baking powder.
4. Cream butter and sugar in mixing bowl until fluffy. With mixer running add one egg and blend until incorporated. Add remaining egg and vanilla and continue mixing until smooth.
5. Beginning with flour, add flour and date mixtures to butter by thirds, until combined and smooth. Pour into prepared cake pan. Bake for about 40 minutes or until toothpick inserted in center comes out clean. (If a cupcake pan is used, bake only 20 minutes or until toothpick comes out clean.) Remove from oven and let sit.
TOFFEE SAUCE:
6. Preheat oven to 400°.
7. Combine sugar, butter, cream and brandy in saucepan. Boil for 3 minutes until slightly thick. Add vanilla and chopped Heath bar; stir until almost smooth. Pour over cake; return to oven and bake for 5 minutes or until bubbly and golden. Remove from oven and cool to room temperature. Let sit until ready to serve.
TOASTED PECAN ICE CREAM:
8. Preheat oven to 350°. Toast pecans until golden, 6-8 minutes.
8. In small saucepan bring milk, cinnamon stick and vanilla bean to boil. Remove from heat, add toasted pecans and let rest for at least 10 minutes.
9. Meanwhile, prepare ice bath by placing small bowl with strainer in large bowl filled with ice.
10. Whisk 1/2 C. sugar and egg yolks together until lemony. Bring milk mixture and remaining sugar back to boil. Remove from heat and pour 1/3 of hot milk into egg yolks, whisking thoroughly. Return milk-egg mixture to stove and cook over medium heat, stirring continuously with rubber spatula until slightly thick, about 3 minutes.
11. Pour mixture through fine strainer into bowl in ice bath. Whisk in sour cream and whiskey. When mixture is cool, process in ice cream machine according to manufacturer's instructions.
SERVE:
12. Serve each slice of cake with an oval scoop of ice cream and garnish with mint. Toasted walnuts and stripes of cocoa powder may be added as optional garnish.