WHO SAYS I CANT HAVE MY CAKE AND EAT IT?

Flour free Chocolate sponge

 

Serves 6

Preparation time 10 Minutes
Cooking time 40 Minutes

Ingredients:

  • 125g dark chocolate (roughly chopped)
  • 125g unsalted butter, softened, plus extra for greasing.
  • 150g golden castor sugar
  • 3 Eggs – beaten
  • 1 tsp vanilla paste or extract
  • 75g cocoa powder

Directions

Pre heat the oven to 170 deg.(c) Grease a 20cm diameter, 6cm deep springform cake tin and line with baking paper.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, make sure that the bottom of the bowl does not touch the water, when melted, leave to cool..

In a large bowl, ream the butter and the sugar together using an electric hand whisk until pale and fluffy. Beat in the eggs one at a time, followed by the cooled chocolate and the vanilla. Sift the cocoa powder and fold in gently.

Spoon the mixture into the prepared tin and bake in the oven for 35 minutes or until a skewer inserted into the middle of the cake, comes out clean. Leave to cool in the tin for ten minutes, then turn out onto a cooling rack.

TIP

For an extra hit of cocoa, dust the inside of the greased tin with cocoa powder.

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