Chocolate Obsession Traybake
Full of dark chocolate and topped with a silky chocolate icing, every mouthful is moist and a pure chocolatey delight.
Equipment
Ingredients
Chocolate Sponge
- 350 g Dark Chocolate (Broken into pieces)
- 225 g Margarine (or butter softened)
- 3 Eggs (Beaten)
- 400 g Caster Sugar
- 400 g Self-Raising Flour (Sifted)
- 1½ tsp Baking Powder
- 300 ml Water
Ganache Icing
- 225 g Dark Chocolate (Broken into pieces)
- 125 ml Double Cream (or Creme Fraiche)
Instructions
- Preheat the oven to 160℃/140℃fan/Gas 3/320℉. Line a large roasting tin with baking paper, making sure there is some overhang around the edges for easy removal.
Chocolate Sponge
- Add the chocolate pieces, butter and water to a saucepan and heat gently over low heat, stirring until melted and smooth. Cool slightly.
- Add the beaten eggs to a bowl with the sugar and beat until smooth. Gradually pour in the chocolate mixture and whisk until smooth. Add the sifted flour and the baking powder and mix until smooth.
- Pour into the roasting tin and spread evenly. Bake in the oven for 30-35 minutes. Leave in the tin for ten minutes before lifting out onto a wire rack. Leave to cool completely.
Ganache
- Gently heat the cream in a pan and add the chocolate pieces. Stir until melted.
- Pour over the traybake and spread evenly with a palette knife. Set aside until firm then cut into rectangular pieces to serve.
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Calories: 481kcalCarbohydrates: 53gProtein: 6gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 36mgSodium: 173mgPotassium: 273mgFiber: 4gSugar: 30gVitamin A: 602IUVitamin C: 0.1mgCalcium: 59mgIron: 4mg
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