Sounds lovely !
Makes
9 squares
Ingredients
For the sponge
110ml hot whole milk
100g dark chocolate, chopped into small pieces
250g golden caster sugar
250g unsalted butter
4 eggs
250g self-raising flour
A pinch of sea salt flakes
½ tsp baking powder
Zest of 1 orange
50g cocoa powder
150 white chocolate chips tossed in 1 tsp flour
For the custard
300ml whole milk
300ml double cream
½ tsp ground ginger
3 egg yolks
2 tbsp golden syrup
30g cocoa powder
20g cornflour
01 Heat the oven to 160C (180C non-fan) and line a 20cm x 20cm baking tin with greaseproof paper.
ADVERTISEMENT
02 Make sure the milk is hot to the touch, then add the pieces of dark chocolate, stir and leave to melt.
03 Using a free-standing electric mixer or a handheld one, beat together the sugar and butter until whipped and pale.
04 Add the eggs one at a time, beating between each addition until they are completely combined. If the mixture starts to curdle, add a teaspoon of flour and continue to mix.
05 Add the flour, sea salt flakes, baking powder, orange zest and cocoa powder and mix together until light and fluffy.
SPONSORED
06 Stir the warm milk and chocolate until you have a hot chocolate consistency, then pour this into the cake mixture and whip until completely combined. It will look a little like chocolate mousse. Fold through the white chocolate chips, then pour this into the prepared tin and even out.
07 Bake for 30-35 min until a knife inserted into the centre comes out clean.
08 While the sponge is baking, make the custard. Pour the milk and cream into a saucepan, add the ginger and bring to a simmer over a medium heat.
09 While this is happening, in a large bowl mix together the egg yolks, golden syrup, cocoa powder, cornflour and a pinch of salt until whipped and slightly pale.
ADVERTISEMENT
10 Remove the hot milk from the heat, then pour it into the egg mixture in a continuous stream, mixing constantly until it’s completely combined.
11 Pour the custard back into the saucepan over a low heat and stir constantly until it has thickened and coats the back of a spoon.
12 Remove the sponge from the oven and leave to cool for 5 min in the tin. Cut it into huge portions while still warm, drench in the hot chocolate custard and serve.