Ingredients

· 200 g medjool dates

· 100 g unsalted butter

· 75 g sugar

· 75 g brown sugar

· 2 eggs

· 250 g flour

· 1 teaspoon bicarbonate of soda

· 1 tablespoon baking powder

· 100 g dark chocolate

· Vanilla ice cream or custard, to serve

For the Sauce

· 200 ml double cream

· 75 g unsalted butter

· 200 g dark brown sugar

· 30 g cocoa powder

Method

Put the dates in a bowl and pour in boiling water. Leave to soak for a while. Make the sauce by tipping all the ingredients, a pinch of salt and boiling water into a pan, whisk over medium heat and simmer for two minutes. Pour into a jug and leave to cool slightly. Blitz the dates and water until you have smooth paste. Leave to cool slightly. Butter a deep dish. Heat the oven to 180°C. Beat together the butter and sugar until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, soda and baking powder along with a pinch of salt. Mix in the date puree and fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly. Pour the chocolate sauce over the top of the batter. Bake in the oven for 30-35 minutes until risen and leave to rest. Serve warm with a scoop of ice cream or warm custard.