chocolate sponge with chocolate custard

Updated at: Wed, 14 Aug 2024 06:25:27 GMT

Step 1

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a square 20cm cake or brownie tin.

Step 2

Beat the butter with an electric hand mixer or in a stand mixer until soft, then add the sugars and beat for 5 minutes until light and fluffy.

Step 3

Gradually add the eggs, beating well after each addition. Sift over the flour, baking powder and cocoa, then carefully fold through the mix along with the grated chocolate.

Step 4

Add the vanilla extract and enough of the warm milk to create a smooth mixture with a dropping consistency. Pour into the tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.

Step 5

Meanwhile make the custard. Heat the milk and cream together until almost boiling. Whisk the egg yolks in a bowl with the sugar, cocoa and cornflour, then pour the hot milk and cream over the top. Whisk well, then return to a clean pan.

Step 6

Cook over a low-medium heat, stirring constantly, until it forms a custard that thickly coats the back of a wooden spoon. Set aside.

Step 7

Turn out the sponge and cut into 8 equal squares. Serve warm with the chocolate custard poured over.

Step 8

The sponge also makes a great cake for large parties. Cool, then smother the top with a generous coating of chocolate buttercream icing. Decorate if you like, then cut into pieces and serve.

Step 9

Freeze the sponge and custard separately. Reheat the sponge from frozen. Defrost the custard and reheat.

Step 10

Calories 844

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