Best 2 Chocolate Sponge With Hot Chocolate Custard Recipes

Indulge in a culinary symphony of flavors with our delightful Chocolate Sponge with Hot Chocolate Custard, a dessert masterpiece that tantalizes taste buds and captivates hearts. This delectable treat features a tender and fluffy chocolate sponge cake, perfectly complemented by a rich and velvety hot chocolate custard. The combination of these two components creates a heavenly experience that is sure to leave you craving for more.

Our recipe collection offers a step-by-step guide to crafting this exquisite dessert, ensuring success even for novice bakers. The chocolate sponge cake recipe yields a moist and airy texture, while the hot chocolate custard recipe boasts a luscious and decadent consistency. We also provide a detailed guide to assembling the cake and custard, ensuring a presentation that is as visually appealing as it is delicious.

For those with dietary restrictions, we have included a gluten-free variation of the chocolate sponge cake, allowing everyone to savor this delightful treat. Additionally, we offer a vegan version of the hot chocolate custard, catering to those with vegan preferences.

Whether you're a seasoned baker or just starting your culinary journey, our Chocolate Sponge with Hot Chocolate Custard recipe collection will guide you towards creating a dessert that will impress and delight your loved ones. Immerse yourself in the world of flavors and embark on a gastronomic adventure that will leave you with unforgettable memories.

Here are our top 2 tried and tested recipes!

CHOCOLATE SPONGE CAKE

Chocolate Sponge Cake image

Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

6 eggs, separated
1/2 cup orange juice
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon cream of tartar

Steps:

Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside., In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites., Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake.

Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 32mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE SPONGE CUSTARD

Chocolate Sponge Custard image

Found this while noodling around on the web and posted in response to a request for "chocolate splodge". Thought it sounded promising! Personally, I'd leave out the marshmallow goop.

Provided by Amy - Ellies Mommie

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 large eggs, separated
1/4 teaspoon cream of tartar
1 1/4 cups milk
1/3 cup chocolate flavored syrup
1/4 cup all-purpose flour
3/4 teaspoon vanilla extract
marshmallow cream or whipped cream, optional

Steps:

In small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.
In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.
Gently, but thoroughly, fold into beaten whites.
Place 6 (6 ounces) lightly greased custard cups in large baking pan.
Pour egg mixture into cups.
Place pan on rack in preheated 350ºF oven.
Pour very hot water into pan to within 1/2 inch of top of custards.
Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
Remove promptly from hot water.
Cool at least 5 minutes before serving.
Top with a dollop of marshmallow fluff or whipped cream.
Makes 6 servings.

Tips:

For a richer chocolate flavor, use a combination of unsweetened and semisweet chocolate.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Be careful not to overmix the batter, as this can result in a tough cake.
For a decadent dessert, serve the chocolate sponge cake with hot chocolate custard and a dollop of whipped cream.
To make ahead, the chocolate sponge cake can be baked and stored in an airtight container at room temperature for up to 3 days. The hot chocolate custard can be made and stored in the refrigerator for up to 2 days.

Conclusion:

This chocolate sponge cake with hot chocolate custard is a delicious and indulgent dessert that is perfect for any occasion. The cake is light and fluffy, with a rich chocolate flavor. The custard is creamy and smooth, with a浓郁的巧克力风味。蛋糕轻盈蓬松，奶油般柔滑，风味浓郁。This dessert is sure to be a hit with everyone who tries it.