Sponge cake chocolate pudding
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 161, total fat 4 G., saturated fats 2 G., proteins 5 G., carbohydrates 28 G., fiber 2 G., cholesterol 85 mg, sodium 171 mg, sugar 22 G.
Calories 161, total fat 4 G., saturated fats 2 G., proteins 5 G., carbohydrates 28 G., fiber 2 G., cholesterol 85 mg, sodium 171 mg, sugar 22 G.
This light and airy, aerated chocolate pudding is baked in individual molds for an elegant holiday dessert. You'll need just a few simple ingredients, all of which you probably already have on hand: sugar, flour, eggs, cocoa powder, and milk. Garnish the finished cakes with a dollop of sweetened sour cream and, if desired, sprinkle with fresh orange zest. Its light citrus note makes a wonderful complement to the chocolate pudding.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup + 1 tbsp sugar
- 2 eggs, separate the whites from the yolks
- 1/4 cup unsweetened cocoa powder
- 2 tbsp. premium flour
- 1/4 teaspoon salt
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 2 tbsp sour cream
- 1 tsp. brown sugar
- Orange zest, for garnish
- Special equipment: 4 ramekins with a volume of 120-180 ml.
We recommend
Recipes with similar ingredients: premium flour, eggs, cocoa, milk, Orange zest, chocolate pudding
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C) and spray the insides of the molds with cooking spray. Spread 1 tablespoon of sugar among 4 molds to coat the insides.
- In a medium bowl, beat the egg yolks with the remaining 1/3 cup sugar with a hand mixer until the yolks are pale yellow and the sugar is dissolved. In a small bowl, whisk together the cocoa, flour, and salt. In another small bowl, whisk together the vanilla extract and milk. Add half the flour mixture to the eggs, then half the milk mixture, mixing until fully incorporated, then add the remaining flour mixture and milk.
- In a small, clean bowl, whisk the egg whites with clean whisks until stiff. Using a silicone spatula, gently fold the beaten whites into the chocolate mixture until fully incorporated. Be careful not to deflate the whites. Divide the batter among the prepared ramekins.
- Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides. Bake until the puddings are puffed and spring back when lightly pressed, 15-17 minutes. Meanwhile, in a small bowl, combine the sour cream and brown sugar and set aside.
- When the puddings are ready, remove them from the water and serve warm with a spoonful of sweetened sour cream, garnished with orange zest.
Categories:
Similar recipes
