Chocolate sponge with hot chocolate custard

Chocolate sponge with hot chocolate custard

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(4 ratings)

Prep: 30 mins Cook: 40 mins plus soaking


Serves 12
This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud

Nutrition and extra info

Nutrition per serving

  • kcalories401
  • fat6g
  • saturates3g
  • carbs75g
  • sugars58g
  • fibre5g
  • protein12g
  • salt0.8g
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  • 300g stoned date, chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 6 large egg, separated
  • 350g light muscovado sugar
  • 200g wholemeal flour
  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g cocoa

For the custard

  • 5 tbsp custard powder
  • 5 tbsp light muscovado sugar
  • 50g cocoa powder
  • 1.2l skimmed milk

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  1. Cover the dates with boiling water and set aside to soften for 30 mins.

  2. Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.

  3. Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.

  4. In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.

  5. Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it’s all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.

  6. Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

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Comments (5)

katiabh's picture
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This is a very good low gi low fat chocolate cake. I halved the recipe and it was plenty enough for family pud plus more.
I substituted half the sugar with the egg yolks with the same amount of date syrup.I bought some in health food shop such as holland and barrett. Its very sweet but natural as 100% date syrup. Next time I make this cake I will probably omit the sugar with the egg whites as I thought the cake was sweet with the sugar. I also replaced the sugar in the custard again with date suryp and its delicious.
I didn't have baking powder so I used wholemeal self raising. I will def be making this again as a family pud. My kids love this with the chocolate custard.

melsaunders74's picture
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I made this with my eight year old son and I actually thought it took quite a lot of time, effort (and washing up) for what it was. The chocolate custard was nice and the I think the cake would have been too dry without. All in all, I think there are quicker, easier chocolate puddings to make that taste as good.

bizzylizzy66's picture

This cake is spectacular! With 350g of sugar, 300g of dates and 100g of cocoa, this is certainly not for someone watching their sugar intake, but it is surprisingly unsweet in taste for all that: the wholemeal flour and the dates help give the sponge a lovely texture and I'm sure they help not make it tooth achingly sweet. I made it with the intention of eating it cold rather than with the custard, and I'm thinking I might make a cream cheese frosting for the top too. It was easy to make, but takes a bit of patience with all that folding. Definitely will make this again.

jumac's picture

Quickly and easily. Thanks!

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