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Chocolate sponge puds
Preparation time: 65–90 minutes
Serves 7
Ingredients
70 g butter
70 g caster sugar
4 egg yolks
70 g dark chocolate
70 g ground almonds
20 g breadcrumbs
4 egg whites
500 ml vanilla custard
200 ml double cream
For dusting
40 g icing sugar
Accessories
Saucepan
7 ramekins 6 cm
Universal tray
Method
Melt the chocolate over a low heat on
the hob and then leave to cool slightly.
Beat the butter, sugar and egg yolk until
creamy. Then 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.
Spoon the mixture into 7 greased
ramekins, arrange on the universal tray
and place in the pre-heated oven. Pour
approx. 1 litre (90 cm oven: approx. 2
litres) of warm water into the universal
tray to make a bain marie and bake the
puddings.
Whip the cream and then fold into the
vanilla custard.
Pour a little custard onto individual
serving plates. Use a knife to loosen
around the edges of the ramekins and
then carefully turn the puddings out on
top of the custard. Dust with icing
sugar and serve whilst still warm.
Recommended settings
Oven function: Automatic programmes
Programme: Dessert \ Chocolate
sponge puds
Shelf level: see display
Duration: approx. 52 [52] (40) minutes
Alternative settings
Oven function: Conventional heat
Temperature: 150–160 °C
Pre-heat: yes
Heating-up phase: normal
Shelf level: 1
Duration: 35–45 [35–45] (30–
40) minutes
Desserts
185
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