Salted Maple-Date Caramel Molten Chocolate Cakes

Nonstick cooking spray
1/4 cup unsweetened natural cocoa powder, plus extra for dusting
1/2 cup (1 stick) unsalted butter, cut into 8 equal pieces
4 ounces dark chocolate, chopped (about 2/3 cup)
1/4 cup sugar
1 teaspoon pure vanilla extract
Dash of salt
3 large eggs
6 tablespoons Salted Maple-Date Caramel Sauce (see recipe below), chilled
3/4 cup whipped cream, for serving

Preheat the oven to 425 degrees. Coat the inside of six small (3-ounce) ramekins with cooking spray, lightly dust with cocoa powder, and place on a rimmed baking sheet. Combine the butter and chocolate in a large heatproof bowl, set over a saucepan filled with 1-inch simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted. Remove from the heat and let cool slightly.

Add the sugar, 1/4 cup cocoa powder, vanilla, salt and eggs to the melted chocolate mixture and whisk to combine. Divide half of the batter evenly among the ramekins. Carefully drop 1 tablespoon of the caramel sauce into the center of each ramekin, then top evenly with the remaining batter, making sure the sauce is fully covered with batter.

Bake until the sides are firm and centers are soft and look almost baked through; about 10 minutes. Let cool slightly. Using a kitchen towel to hold the ramekins, place a serving plate on top of each ramekin and invert the molten cake onto the plate, gently shaking the ramekin so that the cake comes out. Serve with whipped cream and a dusting of the cocoa powder.

Note: Half the Sugar offers a delicious Maple-Vanilla Whipped Cream recipe that is a great alternative to traditional whipped cream

Salted Maple-Date Caramel Sauce

8 ounces Medjool dates, pitted (about 10 dates)
1 1/2 cups hot water
1 cup whole milk or almond milk
1/2 cup maple syrup
1/2 teaspoon pure vanilla extract
dash of flaky sea salt

Place the dates in a medium bowl and cover with the hot water. Soak until very soft, 10 to 15 minutes, then drain. Transfer the dates to a small saucepan, add the milk and maple syrup, and bring to a low boil, stirring constantly. Reduce the heat to low and simmer and cook until the dates start to break apart, about 5 minutes, watching closely and stirring occasionally so the milk doesn’t burn. Remove from the heat and add the vanilla. Let the mixture cool briefly.

Place in a food processor or blender and puree, scraping the side of the bowl a few times, until very smooth and no chunks of date remain; about 1 minute. Add the salt, then blend again. Serve warm or cool.