This delicious Mary Berry Indulgent Chocolate Surprise is a quick and simple dessert perfect for any occasion. With a light, fluffy sponge and a rich, gooey chocolate sauce that forms as it bakes, this treat is pure magic. Made with common pantry ingredients, it’s easy to whip up and even better served warm with cream!

This Indulgent Chocolate Surprise Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed

For the Sponge:

60g caster sugar
60g semolina
30g cocoa powder, sifted
1 tsp baking powder
30g butter, melted (plus extra for greasing)
2 medium eggs
Icing sugar, for dusting

For the Sauce:

100g light muscovado sugar
2 tbsp cocoa powder, sifted
300ml boiling water

How To Make Indulgent Chocolate Surprise

Preheat the oven and prepare the dish: Preheat your oven to 180°C/160°C Fan/Gas 6. Grease the ovenproof dish well to prevent sticking.
Mix the sponge ingredients: In a bowl, combine the caster sugar, semolina, sifted cocoa powder, and baking powder. In a jug, whisk together the melted butter and eggs with a fork until blended.
Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and mix carefully with an electric hand whisk on a low setting. Blend until smooth but do not overbeat.
Add batter to the dish: Spoon the sponge mixture into the greased dish and level the surface with a spoon or spatula.
Make the sauce: In a bowl, mix the light muscovado sugar, sifted cocoa powder, and boiling water until smooth and lump-free.
Pour the sauce over the sponge: Carefully pour the prepared sauce evenly over the sponge mixture in the dish.
Bake the dessert: Place the dish in the oven and bake for about 25 minutes, or until the sponge is well risen and the sauce is bubbling underneath.
Dust and serve: Sprinkle icing sugar on top and serve warm with cream for a truly indulgent dessert.

Recipe Tips

Measure accurately: Use a kitchen scale to measure the ingredients precisely, especially the sugar and semolina, for the perfect texture.
Don’t overmix the batter: Mix the sponge batter gently to keep it light and airy. Overmixing can make the sponge dense.
Sift the cocoa powder: Always sift the cocoa powder to remove lumps and ensure a smooth mixture for both the sponge and the sauce.
Pour the sauce evenly: When adding the sauce, pour it gently and evenly over the batter to ensure it soaks in well during baking.
Bake immediately after preparation: Once the batter and sauce are ready, bake right away to prevent the sponge from becoming heavy.

How To Store & Reheat Leftovers

Refrigerate: Cover leftovers indulgent chocolate surpriseand store in the fridge for up to 2 days.
Reheating: Warm leftovers indulgent chocolate surprise in the oven at 160°C/140°C Fan/Gas 3 for 10–15 minutes or in the microwave for 1–2 minutes until heated through. Serve immediately for the best texture and taste.

Nutrition Facts

Serving Size: 1 piece (based on 21 servings)

Calories: 410
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 27mg
Sodium: 0mg
Total Carbohydrate: 49g
Dietary Fiber: 1g
Sugars: 40g
Protein: 0g

Try More Mary Berry Recipes:

Mary Berry Indulgent Chocolate Surprise

Course: DessertsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

410

kcal

Ingredients

For the Sponge:
60g caster sugar
60g semolina
30g cocoa powder, sifted
1 tsp baking powder
30g butter, melted (plus extra for greasing)
2 medium eggs
Icing sugar, for dusting
For the Sauce:
100g light muscovado sugar
2 tbsp cocoa powder, sifted
300ml boiling water

Directions

Preheat the oven and prepare the dish: Preheat your oven to 180°C/160°C Fan/Gas 6. Grease the ovenproof dish well to prevent sticking.
Mix the sponge ingredients: In a bowl, combine the caster sugar, semolina, sifted cocoa powder, and baking powder. In a jug, whisk together the melted butter and eggs with a fork until blended.
Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and mix carefully with an electric hand whisk on a low setting. Blend until smooth but do not overbeat.
Add batter to the dish: Spoon the sponge mixture into the greased dish and level the surface with a spoon or spatula.
Make the sauce: In a bowl, mix the light muscovado sugar, sifted cocoa powder, and boiling water until smooth and lump-free.
Pour the sauce over the sponge: Carefully pour the prepared sauce evenly over the sponge mixture in the dish.
Bake the dessert: Place the dish in the oven and bake for about 25 minutes, or until the sponge is well risen and the sauce is bubbling underneath.
Dust and serve: Sprinkle icing sugar on top and serve warm with cream for a truly indulgent dessert.

Notes

Measure accurately: Use a kitchen scale to measure the ingredients precisely, especially the sugar and semolina, for the perfect texture.
Don’t overmix the batter: Mix the sponge batter gently to keep it light and airy. Overmixing can make the sponge dense.
Sift the cocoa powder: Always sift the cocoa powder to remove lumps and ensure a smooth mixture for both the sponge and the sauce.
Pour the sauce evenly: When adding the sauce, pour it gently and evenly over the batter to ensure it soaks in well during baking.
Bake immediately after preparation: Once the batter and sauce are ready, bake right away to prevent the sponge from becoming heavy.