CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD
This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud
Provided by Fatima Hasan
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Cover the dates with boiling water and set aside to soften for 30 mins.
- Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
- Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
- In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
- Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
- Cut the warm cake into slabs and pour over the hot chocolate custard to serve.
Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE SPONGE PUDDINGS
Provided by Melissa d'Arabian : Food Network
Time 31m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray. Distribute 1 tablespoon sugar among the 4 ramekins to coat.
- In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
- In a small, clean bowl with clean beaters, whip the egg whites until stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated. Be careful to not mix the air out of the egg whites. Divide among the ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes. Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
- When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest. Serve warm.
HEAVENLY CHOCOLATE PUDDING
A reader from North Devon shares a recipe that's been a family favourite for over 40 years
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 13
Steps:
- Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
- Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
- Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
- Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.
Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 2.5 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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