Home » Puddings » Double Chocolate Sponge with Sauce
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Ref: 452
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   250 g  self-raising flour
   250 g  butter salted additional for lining tin
   250 ml  whole milk
   6 tbsp  cocoa powder 
   200 g  chocolate cooking milk chopped
   200 g  dark chocolate 
   125 g  golden caster sugar
   125 g  soft light brown sugar
   3 eggs  large
   300 ml  double cream
   300 ml  whole milk
   100 g  dark chocolate break into squares
   75 g  honey runny
   3 tbsp  cocoa powder
   3 tbsp  custard or cornflour powder


  Step 1
Pre-heat an oven to 150'c, in a saucepan place the milk, dark chocolate, butter & both sugars on a low heat keep stirring until the chocolate & sugars have melted & is a has a smooth consistency, allow to cool to warm.
  Step 2
In a bowl add flour & cocoa & mix together, then add eggs & the cooled chocolate mixture, mix altogether then add milk cooking chocolate.
  Step 3
Line with butter a 22cm deep square baking tin, then cut with scissors stick greaseproof paper pieces to cover the flat inner surfaces of the tin, pour and smooth out sponge mixture in & bake for 1 hour test after 45 min with a skewer to see if its clean when pulled out (cooked).
  Step 4
When sponge cooked make the sauce by adding all the sauce ingredients into a sauce pan on a low heat, keep stirring until it starts to bubble & low simmer for 2 min, if too thick add a little milk. Pour into a jug for serving.
  Step 5
Cut sponge into portion sized squares & serve with plenty of chocolate sauce

Suggestion & Tips

Serve with plenty of double cream or vanilla ice cream.
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