Mini Dark Chocolate Sponge Puddings are rich, moist, and decadent. The almond sponge is full of flavor and baked with chocolate pieces inside that melt and reveal a gooey center. They are ready in 30 minutes and don't require any fancy kit or baking experience. What's not to love?
I love serving these as a dinner party dessert because they are individually sized. Plus, you can bake them in advance and heat them up in the microwave to serve; it's so simple.
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Ingredients
- Eggs - always use room temperature eggs in baking.
- Light brown sugar (or golden caster sugar) - gives a slight caramel taste from the molasses and even more moisture.
- Vanilla extract - this heightens the other flavors.
- Almond flour - for that super moist sponge that has a slight almond flavor.
- Plain flour (AP or all-purpose flour)
- Cocoa powder - if you're in the US, buy the cocoa powder that is labeled Dutch-processed.
- Baking powder - to give a little bit of lift and lightness.
- Dark chocolate - I aim for good quality 70% so that it is rich, has a good flavor, and isn't too sweet. I like using Lindt chocolate. Avoid chocolate chips; they often don't melt well.
- Salt - this is essential! It balances sweetness and brings out the flavor.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make chocolate sponge puddings.
How to make mini chocolate sponge puddings
Preheat the oven to 175℃/350℉ (no fan) and grease the pudding basins before lining them with strips of parchment paper.
Quickly whisk the vanilla extract, eggs, and sugar together in a bowl just until combined, and the sugar has dissolved into the egg. It won't take long.
Sift the almond flour, ordinary flour, cocoa powder, salt, and baking powder together and then fold it into the egg mixture.
Spoon or pour the dark chocolate sponge batter into the lined pudding basins to two-thirds full. Add some small pieces of chopped chocolate to the middle and gently poke them just under the surface with a fork.
Bake the mini dark chocolate sponge puddings for 15 minutes, then remove from the oven to cool for 2-3 minutes.
Gently run a knife around the edge and then use the ends of the parchment paper strips to tug them out.
How to serve
This mini chocolate sponge pudding recipe is best served warm and fresh out the oven, with a dollop of whipped cream, creme fraiche, or a scoop of vanilla ice cream. Sometimes, I'll add nuts or berries on top, too, for added crunch and flavor.
If you love chocolate desserts, try my classic profiteroles with chocolate truffle filling.
Top tips to make chocolate sponge puddings
Always weigh ingredients for precision; it gets better results!
Don't overfill the basins, as the sponge batter will rise, and you could end up with a mushroom.
This is quite a liquid batter, so it definitely helps to use a jug or bowl with a lip to pour it into the pudding basins.
Wine Pairing
A tawny port is a lovely wine pairing for chocolate sponge pudding.
Storage and Freezing
Store the chocolate sponge puddings wrapped in plastic food wrap to keep them from drying out. Reheat gently in the microwave.
Equipment
This is such a simple recipe with no fancy equipment or techniques. All you need is a digital scale to weigh ingredients, a couple of mixing bowls, plus the little pudding basins. That's it!
Other desserts to try
Looking for other recipes like this almond and pear sponge pudding? Try these:
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Dark Chocolate Sponge Puddings
Equipment
- 1 balloon whisk
Ingredients
- 3 eggs at room temperature
- 110 grams (½ cup ) Light brown sugar (golden caster)
- 100 grams (¾ cup) Dark chocolate 70% cocoa solids
- ½ teaspoon vanilla extract
- 110 grams (1 cup) almond flour
- 2 tablespoon (¼ cup) plain flour /all-purpose flour
- 2 tablespoon cocoa powder (unsweetened, Dutch-processed)
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 175℃/350℉ (no fan). Grease 4 mini cake tins/pudding basins and line with two strips of greased parchment paper (baking paper).
- Whisk the vanilla extract, eggs, and sugar together in a mixing bowl just until the sugar has dissolved into the eggs.
- Mix the almond flour, cocoa powder all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.
- Fill the pudding basins two-thirds full, then add a few pieces of chopped chocolate in the middle. Poke them under the surface with a fork. Do not overfill, as they will rise in the oven. Place them onto a baking tray.
- Bake the mini chocolate sponge puddings for 15 minutes and remove from the oven. Allow to cool for 2-3 minutes before running a knife around the edge and then using the strips of baking paper to tug the sponge puddings out.
- Serve warm with whipped cream or vanilla ice cream.
Notes
- For best results, always weigh ingredients by the gram using a digital scale.
- You can replace the plain/all-purpose flour with polenta flour to make this dessert gluten-free.
- Use the strips of parchment paper to help you gently tug the sponge out of the tin. Run a knife around the edge to make it easier if necessary.
- This mini sponge cake recipe can be made ahead of time and reheated in the microwave.
- Store wrapped in plastic food wrap to maintain its moist texture.
Nutrition
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