Chocolate and cherry sponge
This Chocolate sponge is a classic pie for your menu and the cherries bring in a extra fruity Twist.
Ingredients
For the chocolate sponge:
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Caster sugar 150 g
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Self raising flour 170 g
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Cocoa powder 20 g
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Egg 150 g
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MEADOWLAND Professional 250g 75 g
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Whole milk 40 ml
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Tinned cherries (in Light Syrup) 600 g
Preparation
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Advance preparation:
- Pre-heat the oven to 170c.
- Line the baking tray with greaseproof paper.
- Drain the cherries and ensure they are pitted prior to use.
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For the chocolate sponge:
- Cream together the MEADOWLAND Professional 250g and caster sugar.
- Slowly add in the eggs, if the mixture starts to separate add in a little of the self raising flour.
- Mix in the remaining self raising flour and cocoa powder.
- Add in the semi-skimmed milk.
- Fold through the cherries then place into the baking tray.
- Cook for 20 minutes or until cooked through when checked with a skewer.
- Remove from the oven and allow to cool.
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To serve:
- Cut into 120g portions toserve.
