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CentrEd Eats: Chocolate and almond sponge with chocolate sauce

With our Great Agency Bake Off over for another year, we were inspired to share one of our more indulgent recipes from the CentrEd menu, our chocolate and almond sponge with extra chocolate sauce. This mouth-watering pud is the perfect weekend baking project, guaranteed to delight your family, friends and co-workers.

Ingredients (for the chocolate and almond sponge)

  • 7 ounces dark chocolate (60-75% cacao), chopped
  • 10 eggs, separated
  • 3/4 cup white sugar
  • 2 cups ground almonds


Ingredients (for the chocolate sauce)

  • 200g good-quality dark bitter chocolate, 70% cocoa solids
  • 175ml milk
  • 2 tbsp double cream
  • 30g caster sugar
  • 30g butter, diced

Directions for the chocolate and almond sponge

  1. Melt chocolate in top of double boiler or a saucepan over another saucepan of simmering water. Set aside.
  2. Beat egg yolks until thick and lemon coloured. Gradually beat in sugar. Blend in chocolate and almonds.
  3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
  4. Spoon batter into an ungreased 10 inch Bundt pan or tall springform pan with hole in the middle.
  5. Bake at 350 for 1 hour, or until cake springs back when lightly touched.
  6. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.


Directions for the chocolate sauce (while the sponge is cooling down)

  1. Chop the chocolate and place it in a heatproof bowl. Set over a pan of gently simmering water and allow to melt slowly, stirring occasionally until very smooth. Take off the heat.
  2. Combine the milk, cream and sugar in a saucepan, stir with a whisk and bring to the boil.
  3. Still stirring with the whisk, pour the boiling milk mixture onto the melted chocolate, then return the mixture to the pan and let it bubble over the heat for a few seconds, stirring continuously.
  4. Turn off the heat and whisk in the butter, a little at a time, to give a smooth sauce. Pass it through a fine-meshed conical sieve.
  5. Pour the chocolate sauce over the sponge and serve immediately.