Food & Cooking Recipes Dessert & Treats Recipes Steamed Chocolate Sponge Pudding Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Baked uncovered in the oven with a water bath to keep it moist, this dessert's creamy texture is reminiscent of a rich custard. Beaten egg whites make it lighter and airier than other steamed puddings. Ingredients ½ cup sugar Pinch of kosher salt 2 tablespoons all-purpose flour 1 teaspoon cocoa powder 2 ½ ounces bittersweet chocolate, broken into small pieces 2 tablespoons unsalted butter ¾ cup milk 2 large eggs, separated 1 teaspoon pure vanilla extract ½ cup coarsely chopped toasted hazelnuts, as garnish Directions 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. Cook's Notes Serve warm from the bowl or allow to cool slightly and invert onto a plate. Rate it Print