By Chuck Fuller
Chuck Fuller is owner of Metro Specialty Products, a catering company aimed at medium- to high-end clients. He can be reached at firstname.lastname@example.org or 279-5922.
This cake recipe was featured at Catersource Conference and Trade Show, the industry’s annual holy pilgrimage, in Las Vegas. It’s a bit involved but well worth the effort.
Sticky Toffee Torte With Caramel Sauce
1 1/2 cups pitted dates, chopped fine (you may purchase these already chopped)
1 cup boiling water
1 teaspoon baking soda
Combine these three ingredients in a bowl and set aside for later use.
1/2 cup granulated sugar
1/2 cup brown sugar, packed
4 ounces softened unsalted butter
3 large eggs
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon ginger powder or fresh grated ginger
Heat oven to 350. Lightly coat a 9-inch spring form pan with cooking spray. A non-stick surface works best.
Sift together all dry ingredients, set aside.
In a mixer bowl, whip butter and sugars until light and fluffy. Add eggs one at a time, beating well after each.
Gently fold together the flour and dates, including the water in three additions just until blended.
Turn into the prepared spring form, spreading top to make even. Place in baking pan and bake on center rack until the top is puffed and firm to the touch in the center, 45 to 55 minutes.
Cool cake in the pan for 20 minutes on a wire rack. Remove the ring and continue to cool until just warm.
1 cup firmly packed brown sugar
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon vanilla
Pinch of salt
Combine all sauce ingredients in a medium saucepan, bring to a slow boil. Reduce the heat to low and simmer 5 minutes without stirring. Take care with this step. The sauce can boil over in the blink of an eye. I know this because I had a volcanic eruption.
Cut cake into 12 servings. Top with the sauce and a bit of whipped cream if desired.
This is an excellent finish to any family or company dinner.