Cherry and Chocolate Sponge

Ingredients

  • 800g Self raising flour
  • 400g Soya marge
  • 200g Sugar
  • 40g Egg replacer
  • 150g Dark chocolate
  • 1 tbsp Cocoa powder
  • 1 tub Glacé Cherries
  • 2 tsp olive oil

To Decorate

  • Fresh cherries (or reserve some glacé cherries)
  • 150g Dark chocolate

Method

  1. Blend the egg replacer and cocoa powder in to the flour
  2. cream the sugar and marge, then add to the flour mixture, adding a little water gradually until it can be mixed into a soft consistency
  3. Melt 150g of dark chocolate and stir in the olive oil. Add with the chopped glacé cherries to the cake mix and stir well
  4. Transfer the mix to a greased, lined baking tin and cook at 200 degrees until set
  5. Reduce the temperature to 125 degrees and cook further until a skewer stuck into the centre comes out clean
  6. Remove from oven and set aside to cool completely
  7. Using a peeler, Scrape chocolate curls from the second bar of chocolate
  8. Place the cherries on top of the sponge and melt the remaining chocolate; drizzle over the cherries
  9. When the melted chocolate is cooled, sprinkle the chocolate curls over the cherries and serve

Cooking Temperature: 200/125 degrees

Cooking Time:  60 Minutes

Serves: 12

Keeps For: 7 days in the 'fridge

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