Chocolate and Gooseberry Sponge
I’m feeling a bit embarrassed by my entry for We should Cocoa this month. I’ve just been to visit A little bit of heaven on a plate and seen the glorious entry that Sue has made and mine looks a bit pedestrian by comparison!
You see the challenge this month is to make something that includes chocolate and green, I found that even more difficult than the savoury and chocolate challenge of last month. However, I came up with a solution of sorts.
I had about 6 tablespoons of cooked gooseberries left over from the Irish Gooseberry Scones so I simply put them in an ovenproof bowl and added the following chocolate sponge:
50g soft butter
50g caster sugar
25g self-raising flour
25g cocoa powder
1 level tsp baking powder
50g dark chocolate, chopped roughly
Put all the ingredients into a bowl and beat until combined, put on top of your cooked gooseberries and drop the pieces of chocolate into the batter. Bake in the oven at 180C for about 30-40 minute until the sponge is well risen and the fruit is bubbling.
This is quite a high proportion of baking powder to dry ingredients (it was a mistake) but it made for a very light and airy sponge which wasn’t too sweet. It would easily serve 3-4 people, if you have more fruit then double up the ingredients and use about 500g fruit.
and just to show that it is green(ish), here is a side shot of the gooseberries with the uncooked chocolate sponge mix on top. Not my most elegant of recipes, but I didn’t see anyone refuse to eat it!
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