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Chocolate sponge puddings
(from Austria)
Serves approx. 7
70 g butter
70 g sugar
4 egg yolks
70 g dark chocolate, melted
70 g ground almonds
20 g breadcrumbs
4 egg whites
7 ramekins (each C 6 cm)
500 ml homemade custard
200 ml stiffly whipped cream
Chocolate sauce
Icing sugar
Method:
1. Beat the butter, sugar and egg yolk
together until creamy. Fold in the
cooled, melted chocolate, almonds and
breadcrumbs. Then carefully fold in the
stiffly beaten egg whites.
2. Divide the mixture between the
greased ramekins. Stand in the
universal tray, filled with about 750 ml
water and bake uncovered.
3. Fold the whipped cream into the
custard. Place a small portion of this
mixture onto each plate. Drizzle squirls
of chocolate sauce onto each one,
using a cocktail stick to create a
marbled effect.
4. Turn the puddings out and arrange
one in the middle of each pool of
sauce. Dust with icing sugar and serve
warm.
Use one of the following functions:
Automatic / Dessert / Chocolate
sponge
Duration: approx. 52 minutes
or:
Fan plus
Temperature: 140–160 °C
Shelf level: 1
Duration: 40–50 minutes
or:
Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 35–40 minutes + pre-heating
Dessert
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