Chocolate sponge puds
Serves 7
Ingredients
70 g butter
70 g 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
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 ramekins (C
6 cm), arrange on a universal tray and
place in the pre-heated oven.
Pour approx. 1 litre (H 6x9x: 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
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Dessert \ Chocolate sponge
puds
Shelf level See display
Programme
duration
approx. 52
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 150–170
Pre-heat Yes
Heating-up phase Normal
Shelf level 1
Duration 35–45 30–35
Desserts
137
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