Mini chocolate sponges

Mini chocolate sponges

Mini chocolate sponges

Mini chocolate sponges

Mini chocolate sponges

Prep Time 1 hr 10 mins
Course Dessert recipes
Servings 8

Equipment

  • 8 ramekins,  6 cm
  • 1 Glass tray

Ingredients
  

For the dough

  • 70 g dark chocolate
  • 70 G butter
  • 70 G caster sugar
  • 4 medium eggs
  • 70 g almonds | ground
  • 20 g breadcrumbs

For the sauce

  • 500 ml vanilla custard
  • 200 g cream

For dusting

  • 20 g icing sugar

For the ramekins

  • 1 tsp butter

Instructions
 

  • Melt the chocolate over a low heat onthe cooktop and then leave to coolslightly
  • Grease the ramekins. Separate the eggwhites from the yolks. Beat the butter,sugar and egg yolks until creamy. Stir inthe chocolate, the almonds and thebreadcrumbs.
  • Beat the egg whites to stiff peaks, thencarefully fold into the chocolate mixture.
  • Fill the ramekins with the chocolatemixture.Place the ramekins on the glass trayand place in the oven. Cook the minichocolate sponges.
  • To make the sauce, whip the creamuntil stiff and fold into the custard.Divide evenly between the dessertplates.
  • As soon as they have finished baking,turn the mini chocolate sponges out onto the dessert plates. Pour the vanillacustard over the sponges and dust withicing sugar. Serve lukewarm.

Notes

Setting
Oven functions: MW + Fan Plus
Temperature: 150 °C
Power level: 80 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 17 minutes
Shelf level: 1
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Mini chocolate sponges
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