Hello everybody 🙂 We hope you are all keeping well? As you probably know the Black Forest Gateau won the poll, we decided  to split the recipe into two, as chocolate sponge can be used for many different desserts.

Right so first things first, preheat your oven to 180 c (350 f) and as always get your ingredients together.

  • 6 Eggs (room temperature)
  • 175 g caster sugar
  • 125 g plain flour
  • 50 g cocoa powder
  • 1 teaspoon vanilla extract
  • 85 g butter (melted)

When you have got your ingredients together you will need to sieve your flour and cocoa together, then it is time to prepare your baking tin. We used an 8 inch tin. Grease it, then line the sides first and a circle piece for the bottom (as seen in the photo).

You will need a heat proof bowl that will sit on top of a saucepan of steaming water. Crack your eggs into the bowl……

Add your sugar from a good height (it helps with the aeration 😉 )

Whisk together over the steaming water (do you like our new toy?)

The mixture will triple in size, so please make sure you have a big enough bowl. The consistency should be pale and thick, when you lift out your whisk it will hold a trail.

Take off the heat and continue whisking for another 5 minutes, till the mixture has cooled down a bit.

Fold in the flour/cocoa mix using a metal spoon. Be gentle now, as you don’t want to knock out the air you put in (now you understand why you need a big bowl?) When your flour is folded in, fold in your butter and vanilla extract.

Pour into the tin……

……..place into the middle of your preheated oven (good job this wasnt the picture of me taking it out!)

Bake for 40 mins, until your sponge has risen slightly and comes away from the edge a little, we always test it with a needle, if you poke the middle it should come out clean, if it doesn’t your sponge is not cooked yet. I wish you could smell our house at this point! We wanted to eat the sponge straight away.

Place the tin on a wire rack for a few minutes then carefully remove your sponge and all the baking paper. Cool on the rack with a cloth over the top till totally cool 😉

If you have tried the recipe and everything has worked out fine, great! You can be proud of yourself, look at your sponge and say “I made that, Whoop!”

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