Kat's Rich Chocolate Sponge
This is my sister's favorite dessert based on a pudding that was served at school, usually served with a peppermint sauce. I have altered it somewhat to create this particular version.
This is my sister's favorite dessert based on a pudding that was served at school, usually served with a peppermint sauce. I have altered it somewhat to create this particular version.
- Carbohydrate 32.0057 g
- Cholesterol 339.64 mg
- Fat 34.566325 g
- Fiber 5.45194990587235 g
- Protein 15.908825 g
- Saturated Fat 9.294609 g
- Serving Size 1 1 Serving (162g)
- Sodium 333.78 mg
- Sugar 26.5537500941277 g
- Trans Fat 2.34352400000001 g
- Calories 490 calories
Step-by-step
- Melt the chocolate in a double boiler or briefly in a microwave.
- Beat in all the egg yolks, and half the vanilla sugar until foamy.
- Beat the egg whites with the remaining sugar (as for meringue).
- Blend a ? of this egg white mixture into the egg yolk mixture, and then carefully fold in the rest of the egg white mixture, together with the nuts and breadcrumbs, mix in the chocolate.
- Grease the moulds with butter, then dust with sugar.
- Fill the mould and place into a water bath, bake for 35-40 minutes in a moderate oven 325-350F.
Using 70 percent dark chocolate provides a bitterness that balances the four ounces of vanilla sugar, but lower cocoa percentages will alter the structural moisture and sweetness of the crumb. Melt the chocolate slowly over simmering water in a double boiler to prevent scorching. Whipping the five egg whites separately with the remaining sugar creates a meringue-like stability that acts as the primary leavening agent since chemical leaveners are absent. Fold this airy foam gently into the yolk mixture to preserve trapped air pockets. Ground hazelnuts contribute density and fat; substituting them with almond flour alters the moisture retention, requiring careful monitoring during the 35 to 40 minute bake time at 325 to 350 degrees Fahrenheit. Water baths moderate bottom heat, preventing the exterior from curdling before the interior sets. Leftover portions can be wrapped tightly in plastic and refrigerated for up to 48 hours, though the texture becomes denser as the fats solidify.
