As if by magic, a sauce appears on scooping into this light sponge. If you’re not a fan of whisky, or if you’re cooking for children, replace the alcohol with whole milk.
This self-saucing chocolate and whiskey dessert would make for a great end to a New Year's Eve dinner party. Serve with ice cream or pouring cream for extra deliciousness.
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Yields:
6
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
422
Ingredients
60g
unsalted butter, plus extra to grease
125g
self-raising flour
25g
cocoa powder
100g
light brown soft sugar
125ml
double cream, at room temperature
1
medium egg
Icing sugar, to dust
FOR THE SPRINKLE AND SAUCE
25g
cocoa powder
50g
light brown soft sugar
75ml
whisky, see intro
1tsp.
vanilla extract
Directions
Step 1Grease a rough 1.5 litre ovenproof serving dish. In a small pan, melt the butter and set aside to cool for 10min. Sift the flour and cocoa powder into a medium bowl and stir in the brown sugar.
Step 2Preheat oven to 180°C (160°C fan) mark 4. Whisk the cream and egg into the butter pan. Add to the flour bowl and whisk firmly until combined (the mixture will be quite thick). Scrape into the greased dish and smooth to level.
Step 3For the sprinkle, sift the cocoa powder into a small bowl and mix in the brown sugar. Scatter over the top of the cake mixture.
Step 4For the sauce, in a jug mix the whisky, vanilla and 250ml just-boiled water. Pour over the cocoa and sugar sprinkle and bake for 25min (the top of the sponge might be darker in some spots).
Step 5Dust with icing sugar and serve immediately with cream or vanilla ice cream, if you like.
GET AHEAD:
Prepare to end of step 3 up to 3hr ahead. Complete recipe to serve, cooking for 35min.
Per serving (without cream/ice cream):
Calories: 422
Protein: 6g
Total fat: 22g
Saturates: 14g
Carbs: 41g
Total sugars: 25g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
