Sticky Toffee and Dark Chocolate Pudding Cake From Lindt Canada

Ingredients

• 1 lb (450 g) dried Medjool dates, pitted and chopped
• 2½ cups (625 mL) water
• 2½ cups (625 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• ¼ tsp (1 mL) baking soda
• 1 tsp (5 mL) kosher salt
• ¾ cup (175 mL) unsalted butter
• 1 cup (250 mL) granulated sugar
• ⅓ cup (75 mL) packed dark brown sugar
• 2 tsp (10 mL) vanilla extract
• 3 eggs
• 1 cup (250 mL) chopped Lindt Excellence 85% Dark Chocolate
• Vanilla meringue buttercream:
• 4 egg whites
• 1¼ cup (300 mL) granulated sugar
• 1 tsp (5 mL) vanilla extract
• Pinch salt
• 1¼ cup (300 mL) unsalted butter, cut into cubes
• Chocolate caramel drizzle:
• ¼ cup (60 mL) water
• ¾ cup (175 mL) 35% whipping cream
• 80 g Lindt Excellence 85% Dark Chocolate, finely chopped
• ⅛ tsp (0.5 mL) salt