Ingredients for the Sponge:
200g sugar
200g butter
200g self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
100g chocolate, broken up (I love dark!)
Method:
Preheat the oven to 180 degrees.
Beat the sugar and butter until pale and fluffy.
Sieve the flour and baking powder into the butter mixture.
Add the eggs and mix it all together.
Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.
Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture.
Pour the mixture into a greased baking tin, spreading it out evenly.
Bake for about 15 to 20 minutes.
Ingredients for the sauce:
100g chocolate, broken up
½ Cup sugar
100g butter
4 tablespoons milk
Method:
Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly simmering water.
Stir until blended well.
When the pudding is cooked, remove from the oven and pour over the chocolate sauce while still hot.
Serves: 8
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