Steamed Chocolate Sponge Pudding
Serve this pudding warm from the bowl or allow to cool slightly and invert onto a plate. This pudding has beaten egg whites which make it lighter and airier than other steamed puddings, and its creamy texture is reminiscent of a rich custard. Unlike other steamed puddings, this pudding is not covered while baking, but steamed in a shallow water bath in the oven.
Martha Stewart Living, December/January 1993/1994
- 1/2 cup sugar
- Pinch of kosher salt
- 2 tablespoons all-purpose flour
- 1 teaspoon cocoa powder
- 2 1/2 ounces bittersweet chocolate, broken into small pieces
- 2 tablespoons unsalted butter
- 3/4 cup milk
- 2 large eggs, separated
- 1 teaspoon pure vanilla extract
- 1/2 cup coarsely chopped toasted hazelnuts, as garnish
- Heat oven to 325 degrees. Butter a 5-cup pudding bowl, and set aside.
- Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside.
- Combine chocolate and butter in a heat-proof bowl, and melt over simmering water.
- In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture.
- Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level.
- Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.
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