• Preheat the oven to 350 degrees and grease 6 ramekins with butter.
• Pitt and chop the dates and add them to a small saucepan with the water. Sprinkle the baking soda over the dates and give it a quick stir to mix.
• Bring the dates to a boil then turn off the heat and allow the dates to sit until soft.
• Use a stick immersion blender directly in the pan to puree the dates. Be careful as the dates are hot and them mixture will be shallow, but you can get the job done. (You can also add them to a food processor, but I didn’t want to have to wash all those parts.) Set aside.
• Using a stand mixer or hand mixer, add the butter and brown sugar to a mixing bowl and cream together on medium speed, until light and fluffy (not grainy).
• Add the eggs, one at a time, mixing well after each addition.
• Add the molasses and the vanilla, mix.
• In a separate medium-size bowl, add the flour, baking powder and salt. Whisk to combine.
• Slowly add the flour mixture to the wet mixture and mix on medium-low just until the flour is combined with no more flour streaks.
• Add the date mixture directly to the batter and gently fold in with a wood spoon or rubber spatula. Again, do not overmix.
• Place the greased ramekins on a baking sheet and divide the batter evenly between them.
• Bake for 18-25 minutes or until a toothpick inserted into a cake comes out clean.
• Once finished baking, remove to cool. Take a knife and run it around the edges of the ramekin and flip it over to all it to come out.
• Serve it flat side up warmed and with toffee sauce.

Directions for Toffee Sauce:

• Add everything, EXCEPT the vanilla to a medium saucepan.
• Cook over medium-low heat, whisking constantly until the sugar completely dissolves and the sauce is smooth, approximately 8-10 minutes.
• Remove the pan from the heat and add the vanilla and stir to combine.
• Allow the sauce to cool and it will thicken up a bit. Serve it warm spooned over the cakes.