Chocolate Sponge Custards 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:

• Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
• Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
• Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
• Once combined, add 1 more large egg and another third of the flour mixture and work that in.
• Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
• Divide the mixture between the tins and smooth the top with the back of a spoon.
• Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
• Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
• Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
• To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
• Put the second cake on top and push down very gently. Spread the remaining icing over the top.

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:

• 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.