Mary Berry's indulgent chocolate surprise - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s indulgent chocolate surprise By You Magazine - February 17, 2019 This is a chocolate sponge with a surprise chocolate sauce. Don’t be alarmed by the amount of water used in the recipe – the rich sauce will magically appear bubbling under the baked surface of the sponge once it is cooked. Georgia Glynn Smith SERVES 6 PREP TIME: 10 minutes COOK TIME: 25 minutes FOR THE SPONGE 60g (2oz) caster sugar 60g (2oz) semolina 30g (1oz) cocoa powder, sifted 1 tsp baking powder 30g (1oz) butter, melted, plus extra for greasing 2 eggs icing sugar, for dusting FOR THE SAUCE 100g (4oz) light muscovado sugar 2 tbsp cocoa powder, sifted 300ml (10fl oz) boiling water 1. You will need a wide-based, deep ovenproof dish about 1.2 litres (2 pints) in capacity. Preheat the oven to 180C/fan 160C/gas 4 and grease the dish well. 2. To make the sponge, measure the caster sugar and semolina into a bowl with the cocoa powder and baking powder. Mix the melted butter and eggs in a jug and beat with a fork until blended. Pour this mixture into the bowl with the dry ingredients (see note) and whisk carefully with an electric hand whisk on a low setting until combined and smooth, taking care not to overbeat the mixture. Spoon into the prepared dish and level the surface. 3. Measure all the ingredients for the sauce into a bowl and mix until smooth. Pour over the sponge mixture. Bake in the oven for about 25 minutes or until well risen on top and the sauce is bubbling underneath. 4. Dust with icing sugar and serve with cream. COOK’S NOTES It is important to keep the dry and wet ingredients separate until mixing. PREPARE AHEAD Assemble the uncooked sponge in the dish up to 4 hours ahead. Pour over the sauce just before baking. FREEZE Not suitable for freezing. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved