Chocolate and Vanilla Sponge Bites

Chocolate and Vanilla Sponge Bites

Chocolate and Vanilla Sponge Bites

Prep Time
20 Minutes
Cook Time
1 Hour
Deliciously light and luscious chocolate sponge bites delicately flavoured with Vanilla, a great treat for all chocolate lovers, especially at Easter time.
  • For the Squares:

  • 175 gram (6 ounce) soft butter

  • 175 gram (6 ounce) caster sugar

  • 5 large eggs, separated

  • 100 gram (4 ounce) ground almonds

  • 175 gram (6 ounce) dark chocolate, roughly grated

  • 1 tablespoons rum

  • For the Icing:

  • 100 gram (4 ounce) milk chocolate

  • 2 tablespoons double cream

  • 1 Vanilla Pod

  • mini eggs to decorate

Cooking tip
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  • 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
  • 2 Cream together the butter and sugar. In a separate bowl beat the egg yolks together and add them to the mixture.
  • 3 Add the ground almonds and grated chocolate to the mixture and fold in. Whisk the egg whites until they form soft peaks, then fold into the mixture.
  • 4 Ensure all the ingredients are well combined into the mixture then pour into an 8 inch square baking tin that has been greased and lined with baking parchment.
  • 5 Bake in the centre of the oven for 40-50 minutes until springy in the centre. Remove and allow to cool in the tin before carefully loosening the edges and turning the tin upside down to remove the cake.
  • 6 Turn the cake the right way up and lightly prick the surface all over with a fork. Drizzle over the rum.
  • 7 To make the icing, melt the chocolate in a bowl over a pan of lightly simmering water. Separate the vanilla seeds from the pod by splitting the Vanilla Pod in half lengthways with a knife and running the edge of the knife down the pod to remove the seeds. Add these to the melted chocolate together with the cream and stir well.
  • 8 Spread the cake with the chocolate icing and decorate with mini eggs. When the icing has set cut the cake into squares.