Chocolate Sponge Balls from Muffin Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 medium egg (s)
- 4 tablespoon water, hot
- 150 grams sugar
- 100 g flour
- 100 g cornstarch
- 3 teaspoons baking powder
- 1 packet vanilla pudding powder
- 0.5 liter ½ milk
- 50 grams sugar
- 600 g couverture
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat the egg whites with 50 g sugar until very stiff. Now stir the egg yolks with the hot water until they are very frothy, add 100 g sugar and stir until a thick, creamy mixture is formed. Put the egg white on the custard, then sieve the flour, cornstarch and baking powder over it and carefully fold in everything.
- Fill into two muffin tins lined with paper liners. The molds should each be 2/3 full.
- Bake in a hot oven at 180 ° C for about 20 minutes. Let cool down.
- In the meantime, use the pudding powder, milk and sugar to cook a pudding according to the instructions on the packet and let it cool down as well.
- Remove the paper cases from the muffins and cut them horizontally twice. Fill the muffins with pudding, then put them together and cover with couverture melted in a water bath.
- The muffins taste even better the next day.
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