Ingredients
For the Chocolate Sponge
50 g soft butter plus extra for greasing
50 g soft light brown sugar
100 g self-raising flour
30 g cocoa powder
90 ml milk
1 egg
1/2 tsp vanilla extract
pinch of salt
30 g chocolate chips
50 g soft light brown sugar
100 g self-raising flour
30 g cocoa powder
90 ml milk
1 egg
1/2 tsp vanilla extract
pinch of salt
30 g chocolate chips
For the Chocolate Sauce
100 g soft light brown sugar
2 tbsp cocoa powder
1 tsp instant coffee granules
200 ml boiling water
2 tbsp cocoa powder
1 tsp instant coffee granules
200 ml boiling water
Method
- Preheat the oven to 170 °C / Gas Mark 3. Grease a 1.5 litre baking dish.
- Put all the sponge ingredients, except the chocolate chips in a food processor & mix for 1-2 minutes.
- Add the chocolate chips & pulse 4-5 times to distribute. Pour the batter into the prepared dish.
- Whisk the sauce ingredients together in a heatproof bowl or jug & pour over the sponge batter.
- Bake for 35-40 minutes until the sponge has risen. The sauce will also be bubbling up the sides of the sponge.
- Serve with vanilla ice cream.
