[guide.chat] Choclate spong pudding and choclate custard on email
- From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
- To: "guide chat" <guide.chat@xxxxxxxxxxxxx>
- Date: Wed, 13 Jun 2012 15:58:06 +0100
Chocolate Sponge With Chocolate Custard
From Delicious Magazine February 2012
Serves 8
Preparation Time: 25 minutes Cooking Time: 50 minutes
To Freeze:
Freeze the sponge and custard separately. Reheat the sponge from frozen.
Defrost the custard and then reheat it.
Tip:
The sponge also makes a great cake for large parties. Cool the sponge
completely and smother the top of the sponge with a generous coating of
chocolate butter cream icing. Decorate if you like, then cut into pieces and
serve.
Ingredients:
250 G unsalted butter at room temperature plus extra for greasing 200 G golden
castor sugar 50 G soft dark brown sugar 4 medium eggs, beaten 250 G
self-raising flour 1 teaspoon of baking powder 2 tablespoons of dark cocoa
powder 50 G dark chocolate, grated 1 teaspoon of vanilla extract 125 ml whole
milk, warm
For The Chocolate Custard: 300 ml whole milk 300 ml double cream 4 large egg
yolks 3 tablespoons golden castor sugar 3 tablespoons cocoa powder 1 teaspoon
of cornflour
METHOD:
Preheat the oven to 180 degrees Centigrade/fan 160 degrees Centigrade/gas mark
4.
Grease and line a square 20 cm cake or brownie tin.
Beat the butter with an electric hand mixer or a food processor until soft,
then add the sugars and beat for 5 minutes until light and fluffy. Gradually
add in the eggs beating well after each addition. Sift in the flour, baking
powder and cocoa powder and fold in. Add the grated chocolate and fold in.
Add the vanilla extract and enough of the warm milk to create a smooth mixture
with a dropping consistency.
Pour the mixture into the tin and bake for 45 to 50 minutes or until a skewer
inserted into the centre comes out clean.
Meanwhile, make the custard. Heat the cream and milk together in a saucepan
until almost boiling. Whisk the egg yolks in a bowl with the sugar, cocoa
powder and cornflour. Then pour the hot milk and cream over the top. Whisk it
well then return the sauce to the pan and cook it on a low to medium heat
stirring constantly until it forms a custard that thickly coats the back of a
wooden spoon. Set aside.
Turn out the sponge and cut into 8 equal squares. Serve warm with the
chocolate custard poured over.
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