Warm sticky toffee cake Recipe - Los Angeles Times

Ingredients

• 1 1/2 cups heavy cream
• 3/4 cup plus 1 tablespoon (1 1/2 sticks plus 1 tablespoon) butter, cut into 1/2-inch cubes
• 1 1/2 cups dark brown sugar
• 3/4 cup maple syrup
• 2 tablespoons ( 1/4 stick) butter, plus extra for buttering the ramekins
• Sugar for dusting the ramekins
• 1/2 teaspoon baking soda
• 1/2 cup plus 2 tablespoons boiling water
• 3/4 cup plus 2 1/2 teaspoons (3.4 ounces) flour
• Pinch salt
• 3/8 teaspoon baking powder
• 1 cup plus 1 1/2 teaspoons dark brown sugar
• 1/4 teaspoon vanilla extract
• 1 egg
• 3/4 cup coarsely chopped dates
• Hot prepared toffee sauce
• Whipped mascarpone cream, cream or ice cream