Introduction
There’s nothing quite like a warm, decadent dessert to end a meal, and Chocolate Sticky Toffee Pudding is the ultimate indulgence. This updated version of the classic British favorite takes the traditional sticky toffee pudding and adds dark chocolate into both the cake and the sauce, creating a richer, more luxurious dessert experience. Whether you’re hosting a festive dinner, craving a cozy evening treat, or simply love a warm, gooey dessert, this recipe is guaranteed to satisfy your sweet tooth.
What Makes Chocolate Sticky Toffee Pudding Special?
The addition of dark chocolate is the key twist that elevates this sticky toffee pudding. The chocolate infuses the cake with an intense, fudgy flavor that perfectly complements the natural sweetness of the dates. The toffee sauce also gets a decadent upgrade with dark chocolate, making it even richer and more indulgent. Together, the cake and sauce form a luscious, gooey dessert that’s perfect for special occasions or simply as a sweet treat to enjoy at home.
The best part? Despite its decadent flavors, this Chocolate Sticky Toffee Pudding is surprisingly easy to make, requiring only a handful of ingredients and a little time to prepare. So, let’s dive into the recipe!
Ingredients for Chocolate Sticky Toffee Pudding
To make this indulgent dessert, you will need the following ingredients:
For the Cake:
- 150g dates, chopped (around 1 cup)
- 300ml boiling water (1 ¼ cups)
- 150g dark chocolate, melted (about 5.3 oz)
- 100g unsalted butter, softened (½ cup)
- 150g light muscovado sugar (¾ cup)
- 3 large eggs
- 225g plain flour (1 ½ cups)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the Toffee Sauce:
- 100g unsalted butter (½ cup)
- 100g dark brown sugar (½ cup)
- 200ml double cream (about ¾ cup)
- 100g dark chocolate, chopped (3.5 oz)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions for Chocolate Sticky Toffee Pudding
1. Prep the Dates
Start by soaking the chopped dates in boiling water for about 10 minutes. This step helps soften the dates, allowing them to blend smoothly into the cake batter. After the soaking time, blend the dates into a smooth paste using a food processor. If you prefer a chunkier texture in your pudding, you can leave the dates a bit chunky for extra bite.
2. Melt the Dark Chocolate
While the dates are soaking, melt the dark chocolate. You can do this using a bain-marie (a heatproof bowl over simmering water) or in the microwave. If using the microwave, heat the chocolate in short bursts, stirring in between, until smooth and fully melted. Set the melted chocolate aside to cool slightly.
3. Make the Batter
In a large bowl, beat the unsalted butter and light muscovado sugar together until the mixture is light and fluffy. This will take about 3–5 minutes. Once the butter and sugar have creamed together, add the eggs, one at a time, beating well after each addition. Then, pour in the cooled melted chocolate and mix until fully incorporated.
4. Combine Dry Ingredients
In a separate bowl, sift the plain flour, baking powder, and bicarbonate of soda together. Gradually fold the dry ingredients into the wet mixture, followed by the date paste. Stir until the batter is smooth and well combined.
5. Bake the Pudding
Preheat your oven to 180°C (350°F) and grease a 20cm springform tin or a round cake pan. Pour the batter into the prepared tin and level it out evenly. Bake the pudding in the preheated oven for 50–60 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and slightly firm to the touch. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
6. Make the Toffee Sauce
While the cake is cooling, prepare the toffee sauce. In a saucepan, melt the unsalted butter and dark brown sugar over medium heat. Once the butter has melted, stir in the double cream, dark chocolate, vanilla extract, and a pinch of salt. Simmer for a few minutes, stirring constantly, until the sauce is smooth, glossy, and thickened. Remove the saucepan from heat and set it aside.
7. Soak the Cake and Serve
Once the cake has cooled slightly, use a skewer to poke holes all over the surface of the pudding. Pour half of the warm toffee sauce over the cake, allowing it to soak in for about 30 minutes. Serve the pudding warm with the remaining toffee sauce, and top with a generous scoop of vanilla ice cream or a dollop of whipped cream.
Variations of Chocolate Sticky Toffee Pudding
While this recipe is already indulgent, there are a few ways you can customize it to suit your tastes.
- Extra Fudgy: For an even richer, more decadent cake, add a tablespoon of cocoa powder to the batter. This will intensify the chocolate flavor and make the cake extra fudgy.
- Nutty Twist: Fold in some chopped pecans or walnuts into the batter for a crunchy contrast to the soft cake.
- Boozy Boost: Add a splash of rum or brandy to the toffee sauce for an extra layer of warmth and depth of flavor.
- Spiced Variation: You can also experiment by adding a pinch of cinnamon or nutmeg to the cake batter for a spiced twist on the classic.
Frequently Asked Questions (FAQs)
1. Can I make Chocolate Sticky Toffee Pudding in advance?
Yes, you can prepare the cake and the toffee sauce in advance. Allow the cake to cool completely, then store it in an airtight container at room temperature for up to 3 days. The toffee sauce can be stored separately in the fridge for up to 1 week. Reheat the cake and sauce before serving.
2. Can I freeze the Chocolate Sticky Toffee Pudding?
Yes, this pudding freezes very well! To freeze, allow the cake to cool completely and wrap it tightly in plastic wrap or aluminum foil. Freeze for up to 3 months. To serve, thaw the cake in the refrigerator overnight, then reheat in the oven or microwave. Reheat the toffee sauce separately.
3. Can I substitute the dates with another ingredient?
Dates play a key role in providing moisture and natural sweetness, but if you don’t have dates, you can substitute them with prunes or raisins. The flavor may differ slightly, but it will still work as a base for the cake.
4. How can I make the toffee sauce less sweet?
If you prefer a less sweet sauce, you can reduce the amount of dark brown sugar in the toffee sauce and use semi-sweet or milk chocolate instead of dark chocolate. This will help balance the sweetness of the sauce.
5. Can I make this recipe without eggs?
If you need to make this recipe egg-free, you can use flaxseed meal (1 tbsp ground flaxseeds + 3 tbsp water per egg) or applesauce (¼ cup per egg) as an egg replacement.
Conclusion: Chocolate Sticky Toffee Pudding
This Chocolate Sticky Toffee Pudding is the perfect dessert for those who crave a rich, fudgy twist on the classic British treat. By adding dark chocolate to both the cake and the toffee sauce, you create a decadent, indulgent dessert that’s perfect for any occasion. The combination of sweet dates, velvety toffee sauce, and luxurious dark chocolate is truly irresistible.
Whether you’re making this for a special dinner or a cozy night in, this dessert is sure to impress your guests and satisfy your cravings. So, get ready to indulge in one of the most delicious and comforting desserts out there!
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Chocolate Sticky Toffee Pudding Recipe – A Rich and Fudgy Twist on the Classic British Dessert
- Total Time: 55min
- Yield: 6servings 1x
- Diet: Vegetarian
Description
The addition of dark chocolate is the key twist that elevates this sticky toffee pudding. The chocolate infuses the cake with an intense, fudgy flavor that perfectly complements the natural sweetness of the dates. The toffee sauce also gets a decadent upgrade with dark chocolate, making it even richer and more indulgent. Together, the cake and sauce form a luscious, gooey dessert that’s perfect for special occasions or simply as a sweet treat to enjoy at home.
Ingredients
For the Cake:
- 150g dates, chopped
- 300ml boiling water
- 150g dark chocolate, melted
- 100g unsalted butter, softened
- 150g light muscovado sugar
- 3 large eggs
- 225g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the Toffee Sauce:
- 100g unsalted butter
- 100g dark brown sugar
- 200ml double cream
- 100g dark chocolate
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep the Dates Soak chopped dates in boiling water for 10 minutes. Blend into a smooth paste or leave chunky for texture.
- Melt the Chocolate Use a bain-marie or microwave to melt the dark chocolate. Set aside to cool slightly.
- Make the Batter Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in melted chocolate.
- Combine Dry Ingredients Sift flour, baking powder, and bicarbonate of soda. Add to wet mixture along with the date paste. Mix until smooth.
- Bake Pour into a greased 20cm springform tin. Bake at 180°C (350°F) for 50–60 minutes, or until a skewer comes out clean.
- Make the Sauce In a saucepan, melt butter and sugar. Add cream, chocolate, vanilla, and salt. Simmer until smooth and glossy.
- Soak & Serve Poke holes in the warm cake. Pour half the sauce over and let soak for 30 minutes. Serve with remaining sauce and vanilla ice cream or whipped cream.
Notes
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat. Perfect for cozy nights or special occasions!
- Prep Time: 20min
- Cook Time: 35min
- Category: Dessert
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1piece
- Calories: 420kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: Moderate
Keywords: Chocolate Toffee Pudding, Sticky Toffee Pudding with Chocolate, Fudgy Chocolate Sticky Toffee Cake
