Chocolate Sponge Custard Recipes

Steps:

• Cover the dates with boiling water and set aside to soften for 30 mins.
• Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
• Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
• In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
• Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
• Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

Steps:

• Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
• Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
• Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
• Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

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.

Steps:

• HEAT oven to 350°F Place six 6-oz. greased custard cups in 13 x 9 x 2-inch baking pan.
• BEAT egg whites with cream of tartar in mixer bowl with whisk attachment on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted; remove to large bowl.
• BEAT egg yolks, milk, syrup, flour and vanilla in clean mixer bowl on high speed until smooth. Gently but thoroughly fold into beaten whites. Pour into custard cups, dividing evenly.
• PLACE pan on a rack in the center of a 350°F oven; pour very hot water into pan (Hot-Water Bath) to within 1/2 inch of top of cups. Bake until wooden pick inserted near center comes out clean, 30 to 35 minutes. Remove cups from water bath at once; cool on wire rack at least 10 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 20 x 20cm cake tin with baking parchment. Beat the butter, sugar and a pinch of salt together in a large bowl using an electric whisk for 5 mins until light and fluffy. Add the eggs, one at a time, beating between each addition until incorporated and the mixture is a mousse-like consistency.
• Sieve the flour, baking powder and cocoa over the wet ingredients, then tip in the milk and fold everything together with a spatula until there are no floury streaks remaining.
• Scrape the mixture into the prepared tin and level the surface with the spatula. Bake for 40 mins, then check the sponge is cooked by inserting a skewer into the centre. If it comes out with any sticky cake mixture attached, return the sponge to the oven for another 5-10 mins and check again. Leave to cool slightly in the tin. To freeze, leave to cool completely, then wrap well and freeze for up to two months. Defrost at room temperature, then reheat as stated in the tip below.
• Meanwhile, make the custard. Heat the cream and milk in a heavy-based saucepan over a medium heat - don't let it boil. Combine the cornflour, sugar and cocoa in a large bowl, then whisk in the eggs and yolks, one at a time, until you have a smooth paste. When the cream mixture is hot and steaming, pour a splash into the cocoa paste to loosen it, then tip this back into the cream mixture. Reduce the heat to medium-low and cook, stirring continuously until the custard is thick enough to coat the back of a spoon - you should be able to draw a line through the custard on the back of the spoon using your fingertip. Remove from the heat and sieve the custard into a jug to remove any lumps. Cover the surface with a circle of baking parchment to prevent a skin forming. Cut the warm sponge into squares and serve with the custard for pouring over.