DOCUMENT

224 Serves 8 | Preparation time: 70 minutes Ingredients Preparation For the dough: 70 g dark chocolate 70 g butter 70 g caster sugar 4 medium eggs 70 g almonds | ground 20 g breadcrumbs For the sauce: 500 ml vanilla custard 200 g cream For dusting: 20 g icing sugar For the ramekins: 1 tsp. butter Accessories: 8 ramekins, Ø 6 cm Glass tray Melt the chocolate over a low heat on the cooktop and then leave to cool slightly. Grease the ramekins. Separate the egg whites from the yolks. Beat the butter, sugar and egg yolks until creamy. Stir in the chocolate, the almonds and the breadcrumbs. Beat the egg whites to stiff peaks, then carefully fold into the chocolate mixture. Fill the ramekins with the chocolate mixture. Place the ramekins on the glass tray and place in the oven. Cook the mini chocolate sponges. To make the sauce, whip the cream until stiff and fold into the custard. Divide evenly between the dessert plates. As soon as they have finished baking, turn the mini chocolate sponges out on to the dessert plates. Pour the vanilla custard over the sponges and dust with icing sugar. Serve lukewarm. Setting Oven functions: MW + Fan Plus Temperature: 150 °C Power level: 80 W Booster: Off Pre-heat: Off Crisp function: Off Duration: 17 minutes Shelf level: 1 Mini chocolate sponges