A combination of chocolate and cream will never let you down. Prepare this chocolate sponge and cream jar dessert and take it with you to work or school.

Shop ingredients

Organic Coconut Oil – 500 ml – unrefined, cold‑pressed virgin coconut oil – perfect for cooking and skincare

£6.99

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

Ground Vanilla – 10 g – fine vanilla bean powder – highly aromatic Grade A vanilla from Uganda

Chocolate – 85 g – high quality chocolate from single origin cocoa beans, with a high cocoa ratio, without polishing agents and lecithins

£3.59

Nutrition (1 serving)

360 kcal
23 g carbohydrates
21 g fats
19 g protein

Per 4 portions

Sponge:

35 g spelt flour
25 g cane sugar
15 g cocoa powder
10 ml coconut oil
3 eggs

Cream:

250 g curd cheese
20 g vanilla protein powder
1 tsp vanilla powder

Topping:

80 g dark chocolate
10 ml coconut oil

Instructions

Preheat the oven to 180 °C.
Separate the whites and yolks. Add sugar to the whites and whip them to stiff peaks. Add the cocoa, yolks, flour, oil and whisk everything together.
Pour the batter into a baking tray lined with baking paper and bake for 10 minutes.
Meanwhile, prepare the cream by simply mixing all the cream ingredients.
For the chocolate topping, melt the chocolate and a small amount of oil in a saucepan.
Cut the cooled sponge into rounds and put those at the bottom of the jars. Top it with cream and another sponge round. Finish it with the chocolate coating. You can also add your favourite fruit.
Enjoy!

Products used in the recipe