Chocolate sponge
Hot chocolate puddings
SERVES 4 PREP AND COOK TIME 25 MINUTES (+ STANDING TIME)
The great thing about these is they need to be prepared in advance. Make the mixture 1-2 hours before you need the puddings and leave them on the bench until it’s time to pop them in the oven.
melted butter, to grease 250g dark chocolate, chopped finely 125g butter, chopped 1 tablespoon Tia Maria or Kahlua liqueur 3 eggs 2 tablespoons caster sugar 1 teaspoon vanilla extract 1 tablespoon plain flour cream, to serve
1 Grease four small ovenproof ramekins, teacups or small bowls (¾ cup/185ml capacity) with the melted butter.
2 Place chocolate and butter in a medium heatproof bowl above a saucepan of simmering water (do not allow base of bowl to touch water). Stir until melted, then remove from heat. Stir in the liqueur.
3 In a medium bowl, whisk the eggs, sugar and extract until frothy. Sprinkle over the flour and whisk in. Gradually whisk the melted chocolate mixture into the egg mixture until combined. Pour into the prepared ramekins and leave to rest at room temperature for 1-2 hours.
4 Preheat the oven to 200°C (180°C fan-forced).
5 Bake puddings for 12 minutes or until firm at the sides but still soft in the centre. Serve with cream. Not suitable to freeze or microwave.
Chocolate sponge
SERVES 10 PREP AND COOK TIME 40 MINUTES (+ STANDING TIME)
6 eggs 1 cup (220g) caster sugar ½ cup (70g) cornflour ½ cup (75g) plain flour ½ cup (75g) self-raising flour ⅓ cup (35g) cocoa powder ⅓ cup (110g) raspberry jam 300ml cream, whipped CHOCOLATE GANACHE 250g dark chocolate, chopped finely 125g butter, chopped
1 Preheat oven to 180°C (160°C fanforced). Grease two 20cm round cake pans; line bases with baking paper.
2 Using an electric mixer, whisk the eggs for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. Meanwhile, triple-sift the dry ingredients; fold into the egg mixture.
3 Divide mixture between the prepared pans; bake for about 25 minutes. Turn sponges out immediately, right-side up, onto baking paper-covered wire rack to cool completely. 4 CHOCOLATE GANACHE Combine chocolate and butter in a small saucepan, stirring over low heat until melted and smooth. Transfer to a bowl and cool for 15 minutes or until thickened slightly.
5 Spread jam over one sponge. Top with whipped cream; place second sponge on top. Spread with Chocolate Ganache. Unfilled sponges suitable to freeze. Chocolate Ganache suitable to microwave.