Angela Mason's Whisked Chocolate Sponge with Dark Chocolate Cream

Indulge in a slice of pure decadence with this rich chocolate sponge, perfectly complemented by a velvety dark chocolate cream. The sponge is delightfully airy yet intensely flavored, thanks to the harmonious blend of cocoa and liqueurs, while the creamy topping adds an irresistible touch of luxury. Each bite promises a delightful contrast of textures, making it a perfect treat for any chocolate lover. Serve chilled for a refreshing dessert that will leave everyone craving more.

1. 1

   Preheat the oven to 210C/190C fan/410F/gas 6.

2. 2

   Line the base of a 30cm x 20cm x 5cm-deep baking tin with baking paper.

3. 3

   Dissolve the coffee, cocoa and sugar in the hot water.

4. 4

   Whisk the egg yolk using a hand whisk until loosened.

5. 5

   Gradually trickle in the oil, continuing to whisk as you would for making mayonnaise.

6. 6

   Pour on the cocoa mixture slowly, continuing to whisk, followed by the beaten egg.

7. 7

   Sift in the flour and bicarb and stir.

8. 8

   Mix in the liqueurs.

9. 9

   Spread the mixture evenly in the baking tin.

10. 10

    Place in the oven, reduce the temperature to 180C/160C fan/350F/gas 4 and bake for 8-10 minutes until the sponge is cooked with a slightly sticky surface skin.

11. 11

    Remove from the tray to a rack to cool completely.

12. 12

    Chill the cake before proceeding.

13. 13

    Break up the chocolate and melt gently in a bowl set over a pan containing a little simmering water.

14. 14

    Allow to cool to room temperature.

15. 15

    Cut up the gelatine, soak in a little water for 5 minutes, then drain.

16. 16

    Bring the milk and cream just to boiling point in a pan.

17. 17

    Whisk together the egg yolks and sugar in a bowl, then whisk in half the cream mixture.

18. 18

    Return to the remaining liquid in the pan and cook very gently, stirring, until slightly thickened (2-3 minutes).

19. 19

    Remove from the heat, then whisk in the soaked gelatine to combine.

20. 20

    Strain through a sieve.

21. 21

    Pour a third of the mixture over the melted chocolate, stir to combine, then add the remaining mixture to the chocolate in two goes.

22. 22

    Sieve again.

23. 23

    Smooth evenly over the chilled cake and return to the fridge to set completely (at least 2 hours).

24. 24

    Slice into neat fingers, about 10cm x 2.5cm, to serve.