Chocolate Sponge Puddings
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cocoa (unsweetened)2 tbsps
Flour1 tsp
Salt1 tsp
Vanilla Extract1 cup
Whole Milk2 tbsps
Sour Cream1 tsp
Brown SugarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Spray the insides of the ramekins with cooking spray
4
Distribute 1 tablespoon sugar among the 4 ramekins to coat
5
In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves
6
In a small bowl, combine the cocoa, flour, and salt
7
In another small bowl, combine the vanilla and milk
8
Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures
9
In a small, clean bowl with clean beaters, whip the egg whites until stiff
10
Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated
11
Be careful to not mix the air out of the egg whites
12
Divide among the ramekins
13
Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins
14
Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes
15
Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside
16
When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest
17
Serve warm