It’s been awhile since I have posted a recipe. But, this one is well worth the wait. These little ramekins filled with chocolaty goodness are my favorite dessert to serve for a dinner party or just to indulge while watching a great movie! Not only is this the easiest dessert to make but, its divine. I’m really not a fan of super sweet desserts anymore ~ this dessert is the perfect combination of chocolate and decadence without being over the top sweet. I have modified the recipe below that I found on the Food Network.
I also wanted to introduce you to the most fabulous cherries on this planet earth ~ Amarena Fabbri Cherries! Words can’t describe how lucioius these tiny, dark cherries are while they swim in heavenly syrup. Amarena Fabbri cherries would be perfect not only with these Chocolate Sponge Puddings but, accompanying a glass of Prosecco or cheesecake, yogurt or gelato. Delish!!!
Chocolate Sponge Puddings
- 1/3 cup plus 1 tablespoon sugar
- 2 eggs, separated
- 1/4 cup unsweetened cocoa
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- Heavy Whipping Cream, for garnish
- Amarena Fabbri Cherries, for garnish, optional
- 4 (4 to 6-ounce) ramekins
Preheat the oven to 325 degrees F. Wipe the insides of the ramekins with butter. Distribute 1 tablespoon sugar among the 4 ramekins to coat.
In a medium bowl, beat the egg yolks and remaining 1/4 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, whip the heavy whipping cream with a tablespoon of sugar and set aside.
When the puddings are done, remove from the water and serve with a dollop of whipping cream and Amarena Fabbri Cherries. Serve warm. Enjoy!
Photos: Anna Sullivan Photography