Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or ramekins.
2. Soften the dates: Add dates to a food processor or blender. Pour boiling water over them and let sit for 5 minutes.
3. Make the batter: In a large bowl, cream together butter and brown sugar. Beat in eggs, one at a time. Mix in molasses and vanilla.
4. Combine dry ingredients: Sift together flour, baking powder, and salt, then gradually fold into the batter.
5. Blend the date mixture: Pulse the softened dates in a food processor until smooth. Stir in baking soda and mix into the cake batter. Do not over-mix.
6. Bake: Divide batter evenly into muffin cups or ramekins. Bake for 18-20 minutes or until a toothpick comes out clean. If using a square pan, bake for 22-25 minutes.
7. Cool & Serve: Let cool slightly before flipping flat-side up on serving plates.

Make the Toffee Sauce:

1. In a saucepan, combine cream, butter, brown sugar, and salt over low heat. Stir until sugar dissolves and sauce thickens (7-10 minutes).
2. Remove from heat and stir in vanilla extract.

To Serve:

• Pour warm toffee sauce over the cakes.
• Garnish with chopped walnuts (optional).