Best Chocolate Sponge With Hot Chocolate Custard Recipes

Chocolate Sponge Cake image

Provided by Martha Stewart

Time 2h55m

Number Of Ingredients 7

1 1/3 cups sugar, divided
Unsalted butter, for pans
8 large eggs
1 teaspoon pure vanilla extract
1/2 cup Dutch process cocoa
1/2 cup cake flour
Milk Chocolate Frosting

Steps:

In a saucepan, combine 1/3 cup each sugar and water over medium-high heat and cook, stirring, until sugar dissolves. Remove simple syrup from heat; let cool.
Preheat oven to 425 degrees. Butter two 8-by-2-inch round cake pans. Line bottoms with parchment rounds; butter parchment. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and remaining 1 cup sugar. Whisk on medium speed until quadrupled in volume and mixture holds a 3-second ribbon, about 10 minutes. Whisk in vanilla.
In a bowl, combine cocoa and flour. Sift over egg mixture; using a large rubber spatula, carefully fold into egg mixture, cutting through center and lifting gently over sides. Divide batter among prepared pans. Bake until cake pulls away from sides of pan and is springy to touch, 15 to 17 minutes. Remove from oven. Run a small knife around sides of pan. Invert onto rack; remove parchment, and re-invert onto rack to cool completely.
Using a serrated knife, trim tops of cakes horizontally to level surface. Halve each cake horizontally to form 2 layers. Transfer 1 layer to a serving platter; generously brush with simple syrup and spread 3/4 cup frosting on top. Set another cake layer on top, and repeat process with remaining simple syrup, frosting, and cake layers. Frost top and sides of cake in a swirling motion. Refrigerate until set, about 1 hour.

Chocolate Sponge Custard image

Provided by Amy - Ellies Mommie

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

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.