Finely chop about 8 ounces of dates and soak them in boiling water for 10 minutes. Drain and set aside.

In a bowl, cream together ½ cup unsalted butter and 1 cup dark brown sugar until light and fluffy. Add 2 room-temperature eggs, mix well. Fold in 1 cup flour and 1 tsp baking powder, then add the drained dates.

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, pour the batter in, and bake for 30-35 minutes until a toothpick comes out clean. Let cool for 10 minutes.

In a saucepan, combine ½ cup unsalted butter, 1 cup dark brown sugar, and 1 cup heavy cream. Heat over medium, stirring until smooth and thickened (about 5-7 minutes).

Invert the cake onto a plate, poke holes in the top, and pour half the toffee sauce over it. Reserve the rest for serving.

Allow the cake to rest for a few minutes before serving warm, topped with extra toffee sauce and ice cream.