Chocolate Sponge Surprise

By Dee

A lovely dessert of a layer of fruit beneath a chocolate sponge.

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Romantic Chocolate Cake

chocloate delight

Ingredients

450g Cooking Apples
75g Demerara Sugar
Grated Rind of 1 Lemon
75g Margarine
75g Castor Sugar
1 Egg - beaten
150g Self-Raising Flour
1 heaped tablespoon cocoa
2 tablespoons Hot Water
Little milk, to mix

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Pre-heat oven to Gas 4/350F
Blend the cocoa with the hot water. Allow to cool.

Step 2

Slice the apples & place in a ovenproof dish. Sprinkle on demerara sugar & lemon rind.

Step 3

Cream the margarine & sugar until pale & fluffy, then beat in the cooled cocoa mixture. Add the egg a little at a time, beating well after each addition.
Fold in the flour, use a little milk if necessary, to a dropping consistency, spread over the apples.

Step 4

Bake for 40-45 minutes until the apples are tender & the sponge is golden brown.
Serve with custard, cream or ice-cream.

This dish can be made using different fruit - that's the surprise - then just proceed with the sponge topping as shown above. Tinned fruit, minus the juice, can also be used - but don't discard the juice, it really nice to pour a little onto the sponge when serving up.