Boil water in a pot. Add the dates and then pulse them until they become a nice smooth paste.
Preheat the oven (160C)
Prepare 3 ramekins (or 3 cups if you know they can go in the oven, like we did here). First coat with butter and then with sugar. Just make sure that they are coated everywhere and to the top.
Beat the sugar with the butter. Add the egg and continue to beat.
Add the date paste and beat.
Mix the flour with the baking soda and add it to the above bowl. Mix it well with a spoon, until you get a very nice, smooth and fluffy dough.
Put the dough in your cups/ramekins. Be careful because they will double in volume.
Put in the oven for 35 minutes.
Now go for the sauce. This is all the magic! Put the sugar in a small pot and turn the heat on, to low/medium. Mix until the sugar is dissolved
Take it off the heat and add the cream. Do it slowly and carefully because it can splatter and the caramel is extra hot! Don't stop mixing.
Add the whiskey and put it back on the heat. Add the butter and continue to mix. Let it boil for 5 minutes and then turn off the heat and put the pot in the fridge until the cakes are done.
After 35 minutes check that the cakes are done (if a toothpick comes out clean you are good to go) and take them out. Find a way to hold the ramekin so that you don't get burned, and turn the cake out on a plate.
Add LOTS of sauce on top and serve hot.
I am sure that you would wish you had married Gabor too after this!
