Warm Chocolate Sponge, Chocolate Sauce and a Very Cold Chantilly Cream

Chocaholics will adore Tony Tobin's richly decadent dessert, with warm chocolate sponge set off by cold Chantilly cream
By Tony Tobin
Warm Chocolate Sponge, Chocolate Sauce and a Very Cold Chantilly Cream
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 100 g dark chocolate, melted in a bowl over simmering water
  • finely grated zest of 1 oranges
  • 6 eggs, separated
  • 100 g caster sugar
  • 100 g ground almonds
  • 50 g chocolate cake crumbs

For the Chantilly cream:

  • 300 ml double cream
  • 1 tbsp caster sugar

For the chocolate sauce:

  • 300 ml double cream
  • 150 g pieces dark chocolate


1. Preheat the oven to 180ÂșC/gas 4.

2. In a bowl mix the melted chocolate and orange zest together.

3. In another bowl whisk the egg yolks and sugar together until thick and pale.

4. Fold the chocolate mixture into the egg mixture, then fold in the ground almonds and cake crumbs.

5. Whisk the egg whites in a mixing bowl until stiff peaks form. Fold the whisked egg whites into the chocolate mixture.

6. Divide the mixture between 8 buttered and sugared moulds and cover with buttered foil.

7. Place the moulds in a deep roasting tray and pour in hot water around the moulds until it reaches half-way up their sides. Bake for 20 minutes until just firm to the touch.

8. Meanwhile make the Chantilly cream. In a mixing bowl whisk the double cream with the caster sugar until stiff peaks form. Chill until serving.

9. To make the chocolate sauce bring the double cream to the boil in a heavy-based saucepan and add the chocolate pieces. Stir until the chocolate has melted.

10. Spoon the chocolate sauce over the freshly-baked puddings and serve them with a spoonful of cold Chantilly cream on the side.

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