Instructions
- Preheat your oven to 190°C/fan 170°C/gas 5. Line a 20cm x 20cm tin with baking paper.
- Place a large heatproof bowl over a pan of boiling water, ensuring the bowl doesn’t touch the water, then turn off the heat.
- Put the egg whites and sweetener into the bowl and beat until they form stiff peaks.
- Add the egg yolks and vanilla extract, then whisk for 2–3 minutes until thick and glossy.
- Remove the bowl from the pan, then sift in the flour, cocoa powder, and baking powder. Use a metal spoon to gently fold everything together.
- Pour the sponge mixture into the tin and bake for 10–12 minutes until risen and set. Allow to cool slightly.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then drizzle the melted chocolate over the sponge and leave to cool slightly.
- Cut the sponge into 8 equal pieces.
- Meanwhile, heat the custard according to the pack instructions. Serve one piece of sponge per person with the hot custard spooned over.
Chef’s Tips
- You can make this dessert ahead. The sponge will keep for a couple of days in a sealed container in the fridge.
- Reheat individual sponge pieces in the microwave for 1 minute until piping hot before serving.
- For added flavor, try adding a touch of cinnamon or a sprinkle of salt to the sponge mix.
Nutrition (per serving)
Approximate calories: 150, Protein: 5g, Carbs: 22g, Fat: 5g
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