Chocolate with chocolate – what’s not to love?

INGREDIENTS

– Margarine

– Caster Sugar

– 4 Eggs

– Self Raising Flour

– Cocoa

– Ready Made Custard

The amount of margarine, caster sugar and SR flour/cocoa you need will depend on the weight of the eggs. Weigh the eggs (in their shell) and use this amount of margarine, caster sugar and SR flour (substitute 50g of SR flour for cocoa) in the mix.

METHOD

1. Preheat the oven to Gas 4 or equivalent.

2. Weigh your eggs (in their shell) then measure out the margarine, caster sugar and SR flour (substitute 50g of flour for cocoa).

3. Cream the margarine and caster sugar together. The longer you do this step, the lighter your sponge. I leave it mixing for about 5 mins. It’ll go almost white and really airy.

4. Add the eggs, flour and cocoa.

5. Fold together until completely combined but don’t over mix.

6. Empty the mixture in to a lined baking tin.

7. Bake for 25-30 mins or until the sponge is pulling away from the edge.

8. While that’s baking, make the chocolate custard by adding cocoa to the custard and mixing thoroughly.

9. Remove from the tin and serve warm with the chocolate custard.