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Chocolate sponge pudding

Name: Chocolate sponge pudding
Yield: For 6-8 people
Cuisine: British recipes
Ingredients: 225g unsalted butter, plus extra for greasing; 100g plain, bitter (70% cocoa) chocolate; 2 large free-range eggs; 250g soft dark brown sugar; 200g plain flour; 1 tsp baking powder; 1 tbsp strong coffee (instant is OK)

Easy
March 2009

Easy
March 2009

Test kitchen approved

For 6-8 people
Takes 10 minutes to make, 35-40 minutes to cook, plus cooling

Enjoy this gorgeous chocolate sponge pudding hot, with unsweetened cream or custard. The ultimate after dinner dessert.

Nutrition: per serving

Calories: 670kcals
Fat: 39.5g (24.2g saturated)
Protein: 7.1g
Carbohydrates: 79g (50.6g sugars)
Salt: 0.4g

Nutrition: per serving

Calories: 670kcals
Fat: 39.5g (24.2g saturated)
Protein: 7.1g
Carbohydrates: 79g (50.6g sugars)
Salt: 0.4g

For 6 servings

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Ingredients

225g unsalted butter, plus extra for greasing
100g plain, bitter (70% cocoa) chocolate
2 large free-range eggs
250g soft dark brown sugar
200g plain flour
1 tsp baking powder
1 tbsp strong coffee (instant is OK)

Method

Preheat the oven to 180°C/fan160°C/ gas 4. Dice the butter and chocolate. Put in a bowl over a pan of simmering water and gently melt. Don’t stir as it is easy to overwork bitter chocolate.
In a bowl, beat the eggs and sugar until pale(ish) and smooth. Fold in the chocolate mix, then the flour and baking powder and beat until smooth. Finally, beat in the coffee and 250ml boiling water. You now have a smooth batter. Line a 18cm square tin with butter and baking paper and pour in the batter. Bake for 35-40 minutes, then test by inserting a skewer into the middle. It might not come out clean but some stickiness is OK.
Cool for a good 20-30 minutes before serving with unsweetened cream. This dish is quite sweet.