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
Chocolate Sponge Balls from Muffin Pan
Chocolate Sponge Balls from Muffin Pan

Instructions

  1. 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.
  2. Fill into two muffin tins lined with paper liners. The molds should each be 2/3 full.
  3. Bake in a hot oven at 180 ° C for about 20 minutes. Let cool down.
  4. 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.
  5. 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.
  6. The muffins taste even better the next day.

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