Spiced Chocolate Sponge with Belgian Chocolate Sauce

cook 30 mins
Tags: Quick eats
  • 125 g (4 oz) unsalted butter, cut into pieces, plus extra for greasing
  • 200 ml (7 fl oz) shop-bought Belgian chocolate sauce
  • 125 g (4 oz) plain dark chocolate, broken into small pieces
  • 125 g (4 oz) soft light brown sugar
  • 125 g (4 oz) self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs, beaten
  • 2 tablespoons milk
  • single cream, to serve (optional)
  • Lightly grease a 1 litre (1 3/4 pint) ovenproof dish, then pour the Belgian chocolate sauce in the bottom.
  • Melt together the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water, then stir in the sugar.
  • Sift the flour and spices into a large bowl, then pour in the chocolate mixture, eggs and milk and mix well.
  • Spoon the mixture over the sauce (if it sinks, don’t worry; it will rise on cooking) and place in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 20–25 minutes or until risen and bubbling.
  • Leave to cool in the dish for a few minutes, then serve with single cream, if using.
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