Table of Contents
Advertisement
Dessert
Mini chocolate sponges
Preparation time: 70 minutes
Serves 8
For the dough
70 g dark chocolate
70 g butter
70 g caster sugar
4 medium eggs | yolk only
70 g almonds | ground
20 g breadcrumbs
500 ml vanilla custard
200 g cream
For dusting
40 g icing sugar
For the ramekins
1 tsp. butter
Accessories
8 ramekins, 6 cm
Glass tray
Preparation
Melt the chocolate over a low heat on
the cooktop and then leave to cool
slightly.
Beat the butter, sugar and egg yolks
until creamy. Stir in the chocolate, the
almonds and the breadcrumbs.
Start the Automatic programme or pre-
heat the oven.
Beat the egg whites to stiff peaks, then
carefully fold into the chocolate mixture.
Grease the ramekins. Spoon in the
mixture.
Place the ramekins on the glass tray
and place in the oven. Cook.
150
Whip the cream until stiff and fold into
the custard. Divide evenly between the
dessert plates.
Run a knife around the edge of the mini
chocolate sponges to loosen them.
Place one sponge on each dessert
plate. Dust with icing sugar and serve
lukewarm.
Settings
Oven functions: MW + Fan Plus
Temperature: 150 °C
Power level: 80 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 17–25 minutes
Shelf level: 1
Advertisement
Table of Contents
