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


  • 8 ramekins,  6 cm
  • 1 Glass tray


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


  • 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.


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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