Sticky Toffee and Dark Chocolate Drizzle Cake
Sticky Toffee Pudding is one of the most comforting British puddings (and utterly delicious served with melting vanilla ice cream). Our Master Chocolatiers have weaved their magic on all the elements of this traditional favourite to create this stunning showpiece cake; think moist date sponge, sweet vanilla buttercream and a rich chocolate caramel drizzle. The epitome of a showstopper!
*NOTE This recipe contains partially cooked eggs so is not suitable for young children, pregnant women, the elderly or other vulnerable groups.
Chocolatier’s Tip
We have used a combination of our Dark and White Chocolate LINDOR Truffles to decorate this delicious - our Salted Caramel LINDOR Truffles are also utterly delicious and pair perfectly with the flavours in this recipe.

Ingredients
- 450 g Medjool dates, pitted and chopped
- 625 ml water
- 300 g plain flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp salt
- 175 g butter, at room temperature
- 200 g caster sugar
- 65 g brown sugar
- 2 tsp vanilla extract
- 175 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, chopped
- For the vanilla meringue buttercream:
- 4 large egg whites
- 250 g caster sugar
- 1 tsp vanilla extract
- Pinch of salt
- 285 g unsalted butter, diced
- For the chocolate-caramel drizzle:
- 250 g caster sugar
- 60 ml water
- 175 ml double cream
- 80 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, chopped
- Pinch of salt
- To decorate:
- White and Dark Chocolate LINDOR Truffles
- Lindt Gold Milk Chocolate or LINDOR Chocolate Bars, chopped