Chocolate sponge with hot chocolate sauce
- Preparation and cooking time
- Total time
- Easy
- Cuts into 9 squares
Skip to ingredients
- 200g dark chocolate
- 250g salted butter
- 125g golden caster sugar
- 125g soft light brown sugar
- 3 large eggs
- 250g self-raising flour
- 6 tbsp cocoa powder
CHOCOLATE SAUCE
- 300ml double cream
- 3 tbsp cocoa powder
- 3 tbsp custard powder
- 75g runny honey
- 100g dark chocolatebroken into chunks
Nutrition: per serving
- kcal874
- fat59.1g
- saturates35.4g
- carbs72g
- sugars42.2g
- fibre6g
- protein10.6g
- salt0.9g
Method
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.
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.
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).
step 4
Cut the warm sponge into nine squares and serve each with loads of the chocolate sauce poured over.
