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(Kirk McKoy / Los Angeles Times) |
Dear SOS: The Westside Tavern in West L.A. (inside the Westside Pavilion) has the most delectable, amazing dessert on its menu: warm sticky toffee cake. It's delicious, and I would love to make it at home. Is it possible for you to get the restaurant to divulge its recipe?
Lurline Kawano
Culver City
Dear Lurline: Westside Tavern was happy to share its recipe for this rich dessert, which we've adapted here.
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish.
Warm sticky toffee cake
Total time: About 2 hours
Servings: 6 to 12
Note: Adapted from Westside Tavern
English toffee sauce
1 1/2 cups heavy cream
3/4 cup plus 1 tablespoon (1 ½ sticks plus 1 tablespoon) butter, cut into ½-inch cubes
1 1/2 cups dark brown sugar
3/4 cup maple syrup
In a large heavy-bottom saucepan, combine the cream, butter, brown sugar and maple syrup. Bring to a boil over high heat, whisking frequently. Once the mixture comes to a boil, remove from heat. Blend the mixture using an immersion blender until thickened and emulsified. Alternatively, the mixture can be blended in batches using a standard blender (be careful as the mixture is very hot). This makes 4 cups sauce.
Toffee cake and assembly
2 tablespoons (¼ stick) butter, plus extra for buttering the ramekins
Sugar for dusting the ramekins
