A simple to follow along with recipe for a light s
A simple to follow recipe for any light sponge chocolate pudding with rich chocolate sauce. A firm family favourite, especially with chocolate lovers.
Chocolate Sponge Pudding with Rich Chocolate Sauce
Makes enough for approximately 4 people
For the Sponge Pudding
100g (4oz) Self Raising Flour25g (1oz) Soft Margarine*50g ( 2oz) Soft Brown Sugar50g ( 1oz) Crushed Hazelnuts50g (1oz) Crushed Walnuts50g (1oz) Dessicated Coconut150ml (1/4 pint) Milk**1 Tablespoon Cocoa
For the Topping and Sauce
50g (1oz) Soft Brown Sugar1 Tablespoon Cocoa275ml (1/2 pint) Boiling Water50g (1oz) Flaked Almonds
* To make a dairy free sponge use dairy free spread
** To create a dairy free dessert use unsweetened soya milk
- To make the chocolate sponge Place the flour, margarine, sugar, hazelnuts, walnuts, coconut and cocoa to the bowl of a mixer and mix for a few seconds to ensure the dry ingredients are combined.Then slowly add the milk and mix until an even paste is created.Grease a 1 pint/1/2 litre soufflé dish.Put the sponge mixture to the prepared 1 pint/1/2 litre soufflé dish.Then sprinkle the sugar, cocoa and almonds (for the topping and sauce) to the top of the sponge mixture.Pour the boiling water over the sponge mixture and topping ingredients. The rich chocolate sauce will form underneath the sponge during cooking.Put the soufflé dish in to a baking tray with 2.5cm or 1 inch of water – a bain-marie and cook in the middle of the oven at gas mark 4, 180°c/350°f for about 45 minutes, until the sponge is cooked.Remove from the oven and permit to cool a little.Serve whilst warm. The rich chocolate sauce is underneath the chocolate sponge.
Serving Suggestion and Storage from the Chocolate Sponge with Rich Chocolate Sauce
This dessert is best served warm. It can be made yesterday it is needed. In this case, allow the dessert to cool completely then cover the soufflé dish with cling film and store in a cool place overnight. Before serving re-heat inside a microwave by removing the cling film and placing the soufflé dish in to the micro wave and heating for 2 minutes. The sponge will be moistened through the warm chocolate sauce.
How to create a Bain-Marie for Cooking the Chocolate Sponge with Rich Chocolate Sauce Dessert
Fill a shallow metal dish or baking tray about 2.5cm or 1 ” water. It will function as a bain-marie for slow moist cooking when the appropriate cooking dish/bowl is positioned inside it.