Post by noidea on May 2, 2007 12:15:12 GMT 1
For the sponge.
85g self raising flour
30g cocoa powder
pinch salt
115g light muscovado sugar
115g unsalted butter
1 tsp vanilla essence
2 eggs
2-3 tbsp milk
For the sauce.
85g light muscovado sugar
30g cocoa powder
225mls milk
Method.
Oven 180'c. Butter 2 pint overnproof dish. (it bubbles up and drips, I use a deep lasagne dish).
Make sponge, sift flour, cocoa powder and salt into bowl.
In a separate bowl, cream sugar and butter until light and fluffy.
Beat in vanilla and eggs, fold this into flour mixture.
Add enough milk to give soft dropping consistency.
Pour into buttered dish.
Make the sauce, mix suage and cocoa and gradually beat in the milk. Pur over uncooked cake mixture.
Place in oven and bake for 40-50 mins until firm and spongy to touch. Serve hot, warm or cold with cream, icecream or custard.
During the cooking the sauce passes through the sponge and ends up at the bottom.
85g self raising flour
30g cocoa powder
pinch salt
115g light muscovado sugar
115g unsalted butter
1 tsp vanilla essence
2 eggs
2-3 tbsp milk
For the sauce.
85g light muscovado sugar
30g cocoa powder
225mls milk
Method.
Oven 180'c. Butter 2 pint overnproof dish. (it bubbles up and drips, I use a deep lasagne dish).
Make sponge, sift flour, cocoa powder and salt into bowl.
In a separate bowl, cream sugar and butter until light and fluffy.
Beat in vanilla and eggs, fold this into flour mixture.
Add enough milk to give soft dropping consistency.
Pour into buttered dish.
Make the sauce, mix suage and cocoa and gradually beat in the milk. Pur over uncooked cake mixture.
Place in oven and bake for 40-50 mins until firm and spongy to touch. Serve hot, warm or cold with cream, icecream or custard.
During the cooking the sauce passes through the sponge and ends up at the bottom.
I love the sound of that (drool) 