Dark Chocolate Sponge Puddings

Name: Dark Chocolate Sponge Puddings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 eggs (at room temperature ); 110 grams Light brown sugar ((golden caster)); 100 grams Dark chocolate (70% cocoa solids ); ½ tsp vanilla extract; 110 grams almond flour; 2 tbsp plain flour (/all-purpose flour); 2 tbsp cocoa powder ((unsweetened, Dutch-processed) ); ½ teaspoon baking powder

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

chocolate sponge puddings

Ingredients

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3 eggs (at room temperature)110 grams Light brown sugar ((golden caster))100 grams Dark chocolate (70% cocoa solids)½ tsp vanilla extract110 grams almond flour2 tbsp plain flour (/all-purpose flour)2 tbsp cocoa powder ((unsweetened, Dutch-processed))½ teaspoon baking powder

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Instructions

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Step 1

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).

Step 2

Whisk the vanilla extract, eggs, and sugar together in a mixing bowl just until the sugar has dissolved into the eggs.

Step 3

Mix the almond flour, cocoa powder all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.

Step 4

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.

Step 5

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.

Step 6

Serve warm with whipped cream or vanilla ice cream.