Glazed Chocolate Sponge Balls with Vanilla Pudding Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 3 egg (s)
- 75 grams sugar
- 75 g flour
- 25 g cornstarch
- 1 teaspoon, leveled baking powder
- 1 pinch (s) salt
For the filling:
- 1 packet vanilla pudding powder
- 500 ml milk
- 40 g suar
For the glaze:
- 300 g chocolate icin
Moreover:
- 3 tablespoon apricot jam
- 1 tablespoon butter, for the pan
Print Recipe
Pin Recipe Instructions
- You need a form with 12 large, round hollows (hemispheres).
- Preheat the oven (upper and lower heat 200 ° C or gas oven level 3). When the dough is ready, it must be baked immediately.
- Grease the mold wells with butter.
- Biscuit Dough:
- Separate the eggs and beat the egg whites with a pinch of salt until stiff, drizzling in the sugar. Stir the egg yolks into the egg whites and sugar mixture. Mix the flour, cornstarch and baking powder in a bowl, sieve and carefully fold into the mixture with a whisk. Divide the fluffy, light batter into the 12 hollows and bake for 12 minutes.
- Meanwhile, chop the glaze a little and place in a melting bowl in a water bath. Gently melt the glaze over medium to low heat, do not let it boil. Heat the jam in a small saucepan over low heat and stir until smooth. It should become fluid.
- Take the finished baked cakes out of the oven and turn the mold out. If the mold has been properly greased, the halves will loosen with a few targeted blows on the mold. With a round cookie cutter (diameter approx. 3.5 cm) prick approx. 1 - 2 cm deep in the middle of the flat side of the halves and remove the inner part with your fingers. Important: Do not pierce too deeply, otherwise the ball will not be stable enough to hold the pudding.
- Cook the pudding as described on the package and keep it hot on a very low heat. Do not let it cool down!
- It is advisable to always do the following step in pairs:
- Dip the dough halves with the flat side in the hot jam and fill the cavity with pudding. Always place two halves on top of each other and then place them in the refrigerator for about 30 minutes so that the pudding and jam can set and set.
- Glaze the cooled bales and put them back in the refrigerator for about 15 minutes until the glaze is firm.
- A three-toothed praline fork is recommended for glazing, in order to spear the ball from above and pour a spoon over it.
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