Caramelised Autumn Fruit Chocolate Sponge
Any selection of autumn fruit can be used in this recipe - pears, feijoa, figs, and late-season plums and peaches (or even preserved/canned fruit). There is no raising agent in this recipe, so it relies on the air trapped in the beaten egg and sugar. Careful mixing is required or the sponge can collapse in the oven, though that's not exactly a bad thing with this dessert, so you can't really go wrong. However, if you don't have a stand mixer or electric beaters then whisk the eggs and sugar together by hand for several minutes until foaming and add 1 teaspoon baking powder to the mix or it won't rise.
Ingredients
- 4 apples - peeled and cored (or use 800g total autumn fruit)
- 5-6 figs
- 2 tbsp sugar
- 30 g butter
- 3 eggs
- ¼ cup sugar
- ⅓ cup (50g) flour (can use gluten-free flour - use the weight rather than the volume)
- ¼ cup cocoa powder
- 1 tsp mixed spice
Instructions
- Preheat the oven to 180 degrees Celsius.
- Cut the fruit into 3cm chunks. Spread into the base of an oven-proof skillet or dish, and add the first measure of sugar and dot with butter. Place in the oven and cook for 10 minutes, then stir and cook for another 5-10 minutes until the fruit is beginning to soften and caramelise.
- Meanwhile, make the sponge. In a stand mixer with a whisk attachment, add the eggs and ¼ cup of sugar, and beat on medium until pale and thick, about five minutes.
- Sift together the flour, cocoa powder and spice, then use a spatula to carefully fold the dry ingredients into the egg mixture until just combined, being careful not to over mix.
- Quickly pour the sponge batter over the hot fruit. Bake for 20-25 minutes until the sponge bounces back when gently pressed.
- Serve hot or cold with yoghurt or cream.