Indulge in the delightful combination of flavors with our Orange Drizzled Chocolate Sponge. This exquisite dessert brings together the richness of chocolate and the vibrant tanginess of orange in a perfectly moist and fluffy sponge cake.
The chocolate sponge forms the foundation of this delectable treat, with its deep, velvety texture that melts in your mouth. Each bite is infused with the indulgent essence of cocoa, satisfying even the most discerning chocolate lover.
But what truly sets this dessert apart is the tantalizing addition of an orange drizzle. Made from freshly squeezed oranges and a touch of sweetness, the citrusy syrup adds a burst of bright, refreshing flavor to every slice of cake. The contrasting notes of sweet chocolate and tangy orange create a harmonious balance that dances on your palate.
Whether served as a centerpiece at special occasions or enjoyed as an everyday indulgence, our Orange Drizzled Chocolate Sponge is sure to captivate your taste buds and leave you craving for more. Experience the perfect marriage of chocolate and citrus in this divine dessert that is bound to delight chocolate and orange enthusiasts alike.
Orange Drizzled Chocolate Sponge Recipe by The Best of Cadburys
Ingredients: serve 8-10
Cooking Time: 50-55 minutes
200g Cadbury bournville chocolate, broken into pieces
3 tablespoons milk
225g self raising flour
½ teaspoon bicarbonate of soda
125g unsalted butter, softened
150g caster sugar
2 eggs
200g thick Greek yogurt
SYRUP:
200g caster sugar
150ml water
Grated rind and juice of 2 small oranges
Procedures:
Grease and line a 23cm springform cake tin. Put the chocolate and milk into a small saucepan and heat gently until the chocolate has melted.
Sift the flour and bicarbonate of soda into a bowl. Add the butter, sugar eggs yogurt and chocolate mixture and beat together until evenly combined. Turn into the prepared tin and bake in a preheated oven, 180C, gas mark 4 for 45 to 50 minutes until just firm.
Meanwhile, for the syrup heat the sugar and water in a small heavy based saucepan until the sugar has dissolved. Boil for 3 minutes, then stir in the orange rind and juice and boil for 1 minutes more.
Leave the cake to cool in the tin for 10 minutes, then pierce the top of the cake 5 or 6 times with a skewer. Spoon the syrup over the cake, allowing the syrup to trickle down the skewer holes. Serve warm or cold. End.
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