baking & roasting

Chocolate sponge puddingsServes 9TipIngredients:70 g butter70 g sugar4 egg yolks70 g dark chocolate, melted70 g ground almonds20 g breadcrumbs4 egg whites9 individual pudding tins orramekins (Ø 7 cm)500 ml home-made vanillacustard200 ml stiffly whipped creamChocolate sauceIcing sugarMethod:1. Beat the butter, sugar and egg yolk until creamy.Fold in the cooled, melted chocolate, almonds andbreadcrumbs. Then carefully fold in the stifflybeaten egg whites.2. Divide the mixture between the ramekins orindividual tins. Stand in a grill pan filled with about750 ml of water, and bake uncovered.3. Mix the cream with the vanilla custard, and spoon apool of this onto each dessert plate. Drizzle squirlsof chocolate sauce onto each one, and use acocktail stick to create a marbled effect.4. Turn the puddings out, and arrange one in themiddle of each pool of sauce. Dust with icing sugar,and serve warm.Setting: Fan plus ConventionalTemperature: 140–160°C 150–170°CShelf level: 1 1Duration: 30–35 minutes 30–35 minutes,+ pre-heatingAutomatic ➔ National dishes ➔ Austrian➔ Choc spongeHome-made vanilla custardcan be made by beatingtogether 2 tbsp corn flour with3 tbsp milk and an egg yolk. Cutopen and scrape the pulp out ofa vanilla pod. Add to the eggmixture with 2 tbsp sugar, apinch of salt and 500 ml milk.Bring to the boil, stirring all thetime, until it begins to thicken.Remove the vanilla pod andserve.290