Warm sticky toffee cake

  (Kirk McKoy / Los Angeles Times / July 25, 2013)


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.

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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