CHOCOLATE SPONGE CAKE
Make a birthday special with Mary Berry's chocolatiest of chocolate sponge cakes. It is super easy to bake and is covered with a rich, dark chocolate ganache.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment.
- Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
- Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.
- Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.
- Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large "S" shapes over the cake with a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.
MELTING CHOCOLATE PUDDINGS
Older children will love making these posh puddings for the family
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil.
- Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds.
- Beat the butter with the sugar using a wooden spoon or electric beaters.
- Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon.
- Spoon the mixture into the tins or moulds and level the tops. Push a chocolate into the middle of each one - but don't push it right to the bottom.
- Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.
Nutrition Facts : Calories 403 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium
WHITE CHOCOLATE & BERRY PUDDING
Bring a taste of summer to a cold winter's night
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Lightly butter a 1-litre microwavable gratin dish or a 20cm microwave cake dish. Beat together the butter, sugar, flour, eggs and milk with an electric hand whisk for 2-3 mins, until light and fluffy.
- Fold through the white chocolate and most of the berries, pour into the dish, then microwave on High for 10-12 mins, until set and dry on top. Leave to stand for 5 mins, before dusting with icing sugar and serving with the reserved berries and custard.
Nutrition Facts : Calories 550 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
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