Type of cooking:
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Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients (for 6 people) :
For the chocolate sponge: Method: Attention to detail is a must in this case, so make sure you find an 18 cm diameter ovenproof soufflé dish or round dish with 8 cm deep sides for your cake (otherwise the magic may be lost...)
-100 g softened butter, at room temperature
-100g caster sugar
-2 eggs 75 g self raising flour
-15 g cocoa powder, divided
-1⁄2 teaspoon vanilla extract
-2 tablespoons whole or semi skimmed milk
For the chocolate sauce:
-100 g light soft brown sugar
-15 g cocoa powder
-300 ml boiling water
Additional butter for greasing
Grease the dish and leave 'till later.
In a large mixing bowl combine butter and caster sugar.
Beat together using a wooden spoon until pale and fluffy. Gradually beat in eggs.
Sift the flour and half of the cocoa powder into bowl. Add vanilla extract and 2 tablespoons milk; mix until well combined.
Nest, transfer mixture to prepared dish; smooth the surface.
Whisk together the soft brown sugar, remaining cocoa powder and boiling water in a jug and carefully pour on top of the sponge mixture.
Place in the oven and cook for about 25–30 minutes or until firm to the touch.
When it is cooked, leave to stand uncovered for 5 minutes, before serving.
To really treat yourself, serve hot with vanilla ice cream - divine!