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Chop the dates into small pieces.
In a bowl, combine the chopped dates with warm water and baking soda to soften them.
In another bowl, whisk together the flour, baking soda, and salt.
Blend the remaining dates with brown sugar until finely chopped.
Incorporate the eggs, melted butter, vanilla, and the water from soaking the dates into the date-brown sugar mixture, mixing until everything is well combined.
Gently fold the wet mixture into the flour mixture, then add the soaked dates.
Pour the batter into greased ramekins.
Place a towel in a baking pan, set the ramekins on top, and fill the pan with boiling water to create a water bath.
Cover the ramekins with foil and bake in a preheated oven at 350°F for about 40 minutes, or until they are puffed and sticky.
Allow the cakes to cool on a rack for about 10 minutes.
In a saucepan over medium heat, melt the butter, then stir in the brown sugar until it melts.
Add one-third of the cream, mix well, then add the remaining cream and combine thoroughly.
Lower the heat and stir the sauce until it becomes bubbly and smooth.
Using a toothpick, poke several holes in the top of each cake.
Drizzle about a tablespoon of the sauce over each cake and let it soak for 5 minutes.
Carefully flip each cake onto a plate, pour more sauce on top, and serve.