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White chocolate sponge with butterscotch sauce

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White chocolate sponge with butterscotch sauce

1 hour 40 minutes

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Steamed chocolate cake

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Steamed chocolate cake

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Steamed chocolate cake

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

125 g butter, softened
125 g sugar
2 free-range eggs
100 g self-raising flour
2 T cocoa powder
1 t vanilla extract
Nutella, for serving
cream, whipped
fresh cherries, for serving
seasonal fruit, for serving

Method

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1. Grease a 20 cm cake tin. Mix all the ingredients until light and fluffy. Spoon into the tin and smooth the top.

2. Wrap well in 3 layers of greaseproof paper and secure tightly with string. Place the tin in a pan of simmering water, cover with the lid and simmer for 35 minutes.

3. Remove the cake tin from the water and remove the paper. Remove the cake from the tin and allow to cool. Smooth the Nutella over the top before serving. You can also serve with cream, cherries or seasonal fruit if you prefer.

Find more loadshedding recipes here.

Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana