Try our easy chocolate sponge recipe, or make our self-saucing chocolate pudding here. You don’t need to use expensive 70% dark chocolate for this – a supermarket’s own brand will be fine.
Ingredients
- dark chocolate 200g
- salted butter 250g
- golden caster sugar 125g
- soft light brown sugar 125g
- eggs 3 large
- self-raising flour 250g
- cocoa powder 6 tbsp
CHOCOLATE SAUCE
- double cream 300ml
- cocoa powder 3 tbsp
- custard powder 3 tbsp
- runny honey 75g
- dark chocolate 100g, broken into chunks
Method
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Step 1
Heat the oven to 160C/fan 140C/gas 3 and line a deep 22cm square baking tin or baking dish with baking paper. Break the dark chocolate into chunks and put in a pan with the butter, sugars and 250ml water. Gently melt, stirring, until smooth. Take off the heat and leave to cool for 3 minutes.
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Step 2
Whisk the eggs into the pan, followed by the flour and cocoa until lump-free. Pour into the tin and bake for 1 hour or until a skewer poked into the middle comes out clean. Cool while you make the sauce.
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Step 3
Put all the sauce ingredients into a pan with 300ml of water and keep stirring while you melt over a low heat. Once smooth, let it come to a gentle simmer, then bubble for 2-3 minutes, stirring constantly, until thickened (if it gets too thick to pour, add a little more water).
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Step 4
Cut the warm sponge into nine squares and serve each with loads of the chocolate sauce poured over.
Nutritional Information
- Kcals 874
- Fat 59.1g
- Saturates 35.4g
- Carbs 72g
- Sugars 42.2g
- Fibre 6g
- Protein 10.6g
- Salt 0.9g
