Mary Berry’s Quick Cooking: Indulgent chocolate surprise
This is a chocolate sponge with a surprise chocolate sauce. Don’t be alarmed by the amount of water used in the recipe – the rich sauce will magically appear bubbling under the baked surface of the sponge once it is cooked.
PREP TIME: 10 MINUTES
COOK TIME: 25 MINUTES
FOR THE SPONGE
60g (2oz) caster sugar
60g (2oz) semolina
30g (1oz) cocoa powder, sifted
1 tsp baking powder
30g (1oz) butter, melted, plus extra for greasing
icing sugar, for dusting
FOR THE SAUCE
100g (4oz) light muscovado sugar
2 tbsp cocoa powder, sifted
300ml (10fl oz) boiling water
- You will need a wide-based, deep ovenproof dish about 1.2 litres (2 pints) in capacity. Preheat the oven to 180C/fan 160C/gas 4 and grease the dish well.
- To make the sponge, measure the caster sugar and semolina into a bowl with the cocoa powder and baking powder. Mix the melted butter and eggs in a jug and beat with a fork until blended. Pour this mixture into the bowl with the dry ingredients (see note) and whisk carefully with an electric hand whisk on a low setting until combined and smooth, taking care not to overbeat the mixture. Spoon into the prepared dish and level the surface.
- Measure all the ingredients for the sauce into a bowl and mix until smooth. Pour over the sponge mixture. Bake in the oven for about 25 minutes or until well risen on top and the sauce is bubbling underneath.
- Dust with icing sugar and serve with cream.
It is important to keep the dry and wet ingredients separate until mixing.
Assemble the uncooked sponge in the dish up to 4 hours ahead. Pour over the sauce just before baking.
Not suitable for freezing.