Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chocolate Espresso Sticky Toffee Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

This Chocolate Espresso Sticky Toffee Pudding is a luscious dessert featuring a moist chocolate cake infused with a subtle espresso flavor to intensify the richness. The cake is enhanced with the natural sweetness of Medjool dates and topped with a warm, velvety espresso toffee sauce. Served with creamy vanilla ice cream and a sprinkle of flaky sea salt, it offers a perfect balance of sweet, bittersweet, and salty flavors, creating a comforting and decadent treat ideal for cozy evenings.

  • Total Time: 1 hour 45 minutes
  • Yield: 9 servings

Ingredients

Chocolate Pudding Cake:

  • 1 cup (265g) pitted Medjool dates, roughly chopped
  • 1/2 cup (113g) salted butter, melted
  • 1 cup (240ml) boiling water
  • 1/2 cup (120g) brown sugar (preferably dark)
  • 1/2 cup (110g) granulated sugar
  • 3/4 cup (180ml) buttermilk, at room temperature (or 3/4 cup milk of choice + 1 tbsp apple cider vinegar or lemon juice)
  • 1/4 cup (60g) Greek yogurt, at room temperature (or sour cream)
  • 3 eggs, at room temperature
  • 2 tsp (4g) vanilla bean paste or extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 cup (48g) unsweetened dutch-processed cocoa powder
  • 1 tsp (6g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) instant espresso powder

Espresso Toffee Sauce:

  • 3/4 cup (180g) brown sugar, light or dark
  • 1/2 cup (113g) salted butter
  • 1 cup (240ml) heavy cream
  • 2 tsp instant espresso powder
  • Large pinch of salt
  • 1 tsp (4g) vanilla bean paste or extract

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter and line it with parchment paper for easy removal of the pudding once baked. Set it aside.
  2. Soak the dates: In a medium bowl or measuring cup, combine the roughly chopped Medjool dates with the melted salted butter. Pour boiling water over the mixture, stir well, and let it sit for about 10 minutes until the dates soften and the mixture cools.
  3. Prepare dry ingredients: While the dates soak, whisk together in a separate bowl the all-purpose flour, dutch-processed cocoa powder, baking soda, baking powder, salt, and instant espresso powder until thoroughly combined. Set aside.
  4. Mix sugars and wet ingredients: In a large mixing bowl, combine the brown sugar, granulated sugar, buttermilk, Greek yogurt (or sour cream), eggs, and vanilla bean paste or extract. Beat the mixture until smooth and well blended.
  5. Add soaked dates to wet ingredients: Pour the cooled date and butter mixture, including any liquid, into the wet ingredients. Mix thoroughly to combine all the flavors.
  6. Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet mixture. Gently fold and mix until just combined, taking care not to overmix so the cake remains tender.
  7. Bake the pudding: Pour the batter into the prepared 9x9-inch pan, spreading it evenly. Place in the oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  8. Make the espresso toffee sauce: While the pudding bakes, prepare the sauce. In a saucepan over medium heat, combine the brown sugar, salted butter, heavy cream, instant espresso powder, and a large pinch of salt. Stir continuously until the butter melts and the mixture comes to a gentle boil. Allow it to simmer lightly for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in vanilla bean paste or extract.
  9. Cool and serve: Once baked, remove the pudding from the oven and let it cool in the pan for around 25 minutes. To serve, warm the espresso toffee sauce and drizzle generously over individual portions of the pudding. Add a scoop of vanilla ice cream on the side and sprinkle with flaky sea salt for added flavor contrast.

Notes

  • Use room temperature eggs, buttermilk, and yogurt/sour cream for best texture and even mixing.
  • Medjool dates add natural sweetness and moisture; ensure they are soft for optimal texture.
  • If you prefer a stronger espresso flavor, you can increase the instant espresso powder slightly.
  • The pudding is best served warm to enjoy the gooey texture and rich sauce.
  • Vanilla ice cream complements the dessert perfectly by adding a cold creamy contrast.
  • This dessert can be made ahead and reheated gently before serving.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://cozykitchenbymaya.com/chocolate-espresso-sticky-toffee-pudding-recipe/