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
I just returned home after a delightful weekend away to the Texas Hill Country. Over the next several posts, I’ll be highlighting some of my adventures. On our way to the airport, I asked Hubs to drive to downtown Austin for a peek at a Cupcake Airstream. What else, right? So, down we drove on the hippest street in Austin, South Congress a.k.a. SoCo! Not only does SoCo have some great eats, it’s a haven for Retro clothing boutiques, funky shops and unique to Austin stores. Lucy in Disguise with Diamonds and Electric Ladyland (a wild and way out crazy boutique) is where Bob Dylan is rumored to have shopped for retro outfits.
Food Trailers are a big hit in this “weird” city of Austin and many are found on South Congress. This is where we found Hey Cupcake! Wes Hurt, the owner of Hey Cupcake! had traveled to NYC and saw how successful Magnolia Bakery was just by selling cupcakes. Wes’ homegrown vision was brought to light and now there are several locations (all in Airstreams, of course) around town selling over 7000 cupcakes per week. And those are some good cakes, I promise you!! So, next time you are in Austin, Texas stop on by to get yourself some Airstream lov’in while enjoying the frosty goodness of Hey Cupcake!
After an exciting Oscar night, I just couldn’t resist posting the recipe from the movie, “The Help”. I am speaking of the infamous Minny’s Chocolate Pie (extra special ingredient not included!!). Congratulations to Octavia Spencer on her well deserved Oscar win. I was also hoping that Viola Davis would take home the golden glory but, Meryl stole the statue!
Below find the recipe from newspaper columnist, Lee Ann Fleming.
photo source: DreamWorks
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: Makes one 9-inch pie
Minny’s Chocolate Pie
- 1 packaged pie dough crust, such as Pillsbury
- 1 1/2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 2 large eggs, beaten
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Whipped cream, for serving
- Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
- Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
- Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
Make Ahead The chocolate pie can be refrigerated overnight.