Chocolate Sponge with Cream

chocolate sponge with cream

Chocolate Sponge with Cream

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Servings: 6
Calories: 390


  • 2 oz soft butter
  • 4 oz sugar
  • 3 eggs
  • 4 oz plain chocolate
  • 2 oz ground almonds
  • 4 oz self raising flour


  • Cream the butter and sugar together until fluffy. Separate the eggs. Beat the yolks into the sugar and butter to give a smooth, creamy mixture.
  • Break the chocolate into pieces and put the pieces in a bowl over a saucepan of hot water. Melt the chocolate over a low heat. Stir the melted chocolate, sifted flour and ground almonds into the creamy mixture to give a dropping consistency.
  • Whisk the egg whites until stiff, then fold them slowly into the mixture. Grease a 1.75-litre 3 pint pudding basin with butter and fill with the mixture.
  • Cover and stand the basin in gently boiling water to come two-thirds of the way up the basin. Boil for 2 1/4 hours. Alternatively, cook the sponge in a steamer.
  • Turn the chocolate sponge out on to a plate and serve it hot.
  • Serve with: semi-whipped cream generously flavoured with vanilla.
Calories: 390 kcal
Carbohydrates: 46 g
Protein: 8 g
Fat: 21g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 102 mg
Sodium: 102 mg
Potassium: 107 mg
Fiber: 2 g
Sugar: 29 g
Vitamin A: 355 IU
Calcium: 42 mg
Iron: 1 mg
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