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.