Ingredients

• 250g pitted dried dates
• 1 teaspoon bicarbonate of soda
• 125g butter, chopped
• 1 cup firmly packed brown sugar
• 3 eggs
• 1 1/2 cups self-raising flour
• 100g dark chocolate, finely chopped
• double cream, to serve

Butterscotch sauce

• 3/4 cup firmly packed brown sugar
• 1 cup cream
• 75g butter, chopped
• 1 tablespoon whisky (optional)

Method

• Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan. Line base and side with baking paper.
• Step 2 Combine dates and 1 1/4 cups cold water in a saucepan. Bring to the boil over medium heat. Remove from heat. Stir in bicarbonate of soda. Stand for 15 minutes. Process date mixture until almost smooth.
• Step 3 Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Stir in flour, chocolate and date mixture. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean.
• Step 4 Meanwhile, make Butterscotch sauce: Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Reduce heat to medium. Simmer for 4 minutes or until slightly thickened. Stir in whisky (if using). Serve cake with sauce and cream.