Dark Chocolate Sponge Puddings
Rosanna Stevens
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!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 4 people
Calories 478 kcal
- 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
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.
- 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.
Calories: 478kcalCarbohydrates: 49gProtein: 13gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 124mgSodium: 113mgPotassium: 304mgFiber: 7gSugar: 34gVitamin A: 188IUCalcium: 151mgIron: 5mg