Sticky Toffee Pudding Cake

INGREDIENTS

10 oz

pitted medjool dates (chopped (about 18 whole dates))

1 3/4 cups

water

3/4 tsp

baking soda

2 cups

all-purpose flour

2 tsp

baking powder

1/2 cup

unsalted butter (room temperature)

1 1/4 cups

dark brown sugar (packed, I used demerara)

large eggs (room temperature)

4 tbsp

fancy molasses

2 tsp

vanilla

1/2 cup

heavy cream

1/2 cup

unsalted butter

1/2 cup

dark brown sugar (packed, I used demerara)

1 tbsp

fancy molasses

2 tsp

vanilla

large egg whites

1 cup

granulated sugar

1 1/2 cups

unsalted butter (room temperature)

1 tsp

vanilla