Dark Chocolate, Gluten Free, Recipes

Cherry & Chocolate Sponge Recipe

Chocolate & Cherry Sponge

An easy sponge cake recipe is my go to for a quick pud for Sunday dinners. This chocolate sponge recipe is one of those recipes I just love to make, as it is so reminiscent of school dinner days and home cooked, hearty food.

Asked to shake it up a little for a dairy and gluten free option, I felt I needed to try adding a touch of something extra, to ensure there wasn’t that gluten free kind of aftertaste I often find.

Using individual pudding/flan dishes made the presentation a little more special, and of course you can always add a dollop of dairy free ice cream for that extra pizazz. So, here is my home cooked version of a cherry and chocolate sponge with a rich dark chocolate sauce.

MAKES 10-12 SMALL SPONGES// TIME: 1 HOUR // EASY

Cherry & Chocolate Sponge Ingredients:

For the sponge:

  • 225g Vitalite Margarine
  • 225g Golden Caster Sugar
  • 220g Self Raising Gluten Free Flour
  • 2tsp Baking Powder
  • 50g Cocoa Powder
  • 4 Free-range Eggs
  • 1 Tin of Cherry Pie Filling (I used Princes)

For the dark chocolate sauce:

  • 150g 60% Classic Dark Chocolate Bar
  • 75g Vitalite Non Dairy Spread
  • 375ml Alpro Soya Cream (or other non-dairy alternative)
  • 3tbsp Golden Caster Sugar
  • 3tbsp Brandy or Rum (this is optional)

 

Cherry & Chocolate Sponge Method:

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 12 x 8-10cm tins with baking paper. I simply used muffin cases flattened out in the base of the tins and it worked really effectively.
  2. Put the vitalite and sugar into a mixing bowl and beat until light and fluffy. Add the beaten  eggs, flour, and baking powder and beat for a further 2 minutes, or until nicely blended.
  3. Divide the mixture evenly between the required number of tins, creating a slight dent in the middle of each. Add a spoon of the cherry pie filling into each dent (my 10cm tins made 12 individual pudds).
  4. Bake for 15-20 minutes (the tops of the cakes should spring back when pressed lightly). Leave the cakes for a couple of minutes then turn the cakes out onto your serving plates.
  5. Break up the bars of chocolate and pop into a microwave suitable bowl. Heat in short bursts, stirring  in between bursts until the chocolate is melted and smooth.
  6. Heat the butter, cream, sugar, and brandy (if using) in a saucepan until combined. Then take off the heat, and stir the melted chocolate into the pan, stirring until smooth (which can take a couple of minutes).
  7. Peel of the paper cases from your cakes, and serve with your chocolate sauce.

Get your Ingredients…

A single bar of classic dark chocolate on a white background - Choc Affair

Classic Vegan Dark Chocolate Bar

Our luxurious classic dark chocolate bar has been handcrafted in our York kitchen, using 60% cocoa solids, a hint of natural vanilla flavouring and the perfect touch of sugar, to enhance the beautiful, rich taste in each bite.

About Linda

Linda is the founder of Choc Affair, with a passion for creating wonderfully delicious chocolates, that are ethically made.