Dark Chocolate Sponge Puddings
Mini Chocolate Sponge Puddings have a moist almond sponge, and gooey melted chocolate center. They're perfect for dinner parties as individually sized, and so easy to make!
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
Calories: 478kcalCarbohydrates: 49gProtein: 13gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 124mgSodium: 113mgPotassium: 304mgFiber: 7gSugar: 34gVitamin A: 188IUCalcium: 151mgIron: 5mg
Tried this recipe?Let us know how it was!
