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262 Mini chocolate sponges Serves 8 | Preparation time: 70 minutes Ingredients For the dough: 70 g dark chocolate 70 g butter 70 g caster sugar 4 medium eggs 70 g almonds | ground 20 g breadcrumbs 500 ml vanilla custard 200 g cream For dusting: 40 g icing sugar For the ramekins: 1 tsp. butter Accessories: 8 ramekins, Ø 6 cm Universal tray Fine sieve Preparation Melt the chocolate over a low heat on the cooktop and then leave to cool slightly. Beat the butter, sugar and egg yolks until creamy. Stir in the chocolate, the almonds and the breadcrumbs. Start the Automatic programme or pre-heat the oven. Beat the egg whites to stiff peaks, then carefully fold into the chocolate mixture. Grease the ramekins. Spoon in the mixture. Place the ramekins on the universal tray and place in the oven. Then bake. Whip the cream until stiff and fold into the custard. Divide evenly between the dessert plates. Run a knife around the edge of the mini chocolate sponges to loosen them. Place one sponge on each dessert plate. Dust with icing sugar and serve lukewarm. Settings Oven functions: Conventional Heat Temperature: 150–160 °C Booster: Off Pre-heat: On Crisp function: Off Duration: 35–45 minutes Shelf level: 1