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Vanilla Sponge Cake With Chocolate Mocha Pudding

 
Vanilla Sponge Cake With Chocolate Mocha Pudding
Image ©
 
One serving costs about $0.86

$0.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dessert
spoonacular Score:6%

Spoonacular Score: 6%

 

Vanilla Sponge Cake With Chocolate Mocha Pudding might be just the dessert you are searching for. This recipe serves 12. For 86 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 614 calories, 15g of protein, and 9g of fat. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires semi-sweet chocolate, flour, water, and grains of salt. With a spoonacular score of 55%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Vanilla Sponge Cake With Chocolate Mocha Pudding, Vanilla Sponge Cake With Chocolate Mocha Pudding, and Vanilla Sponge Cake with Chocolate Frosting.

Sponge Cake works really well with Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Croft Vintage Port. Reviewers quite like it with a 5 out of 5 star rating and a price of about 59 dollars per bottle.

Croft Vintage Port



» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbsp
1 Tbsp amaretto
amaretto
1 tsp
1 tsp baking powder
baking powder
2 Tbsps
2 Tbsps cornstarch
cornstarch
1 large
1 large egg
egg
2
2 eggs
eggs
11 cups
11 cups flour
flour
1 cup
1 cup granulated sugar
granulated sugar
1.5 Tbsps
1.5 Tbsps coarsely ground coffee b
coarsely ground coffee b
0.75 tsps
0.75 tsps cream of tartar -or- a drop of lemon juice and 3 grains of
cream of tartar -or- a drop of lemon juice and 3 grains of
2 cups
2 cups milk
milk
2 tsps
2 tsps salt
salt
some
some grains of salt
grains of salt
6 ounces
6 ounces semi-sweet chocolate
semi-sweet chocolate
1 tsp
1 tsp vanilla
vanilla
1 cup
1 cup water
water
1 Tbsp amaretto
1 Tbsp
amaretto
1 tsp baking powder
1 tsp
baking powder
2 Tbsps cornstarch
2 Tbsps
cornstarch
1 large egg
1 large
egg
2 eggs
2
eggs
11 cups flour
11 cups
flour
1 cup granulated sugar
1 cup
granulated sugar
1.5 Tbsps coarsely ground coffee b
1.5 Tbsps
coarsely ground coffee b
0.75 tsps cream of tartar -or- a drop of lemon juice and 3 grains of
0.75 tsps
cream of tartar -or- a drop of lemon juice and 3 grains of
2 cups milk
2 cups
milk
2 tsps salt
2 tsps
salt
some grains of salt
some
grains of salt
6 ounces semi-sweet chocolate
6 ounces
semi-sweet chocolate
1 tsp vanilla
1 tsp
vanilla
1 cup water
1 cup
water

Equipment

plastic wrap
plastic wrap
mixing bowl
mixing bowl
whisk
whisk
oven
oven
sauce pan
sauce pan
spatula
spatula
sieve
sieve
frying pan
frying pan
plastic wrap
plastic wrap
mixing bowl
mixing bowl
whisk
whisk
oven
oven
sauce pan
sauce pan
spatula
spatula
sieve
sieve
frying pan
frying pan


Instructions

  1. To make the Sponge Cake:
  2. You will need a 10-inch ungreased tube pan.
  3. Preheat the oven to 325F (160C).
  4. Blend the flour, baking powder and salt in a small bowl and set aside.
  5. Put the 6 egg yolks in a very large mixing bowl and beat until they turn a pale lemony color. Beat in the sugar and continue beating until very thick.
  6. Beat in the dry ingredients in three additions, alternating with the water, vanilla and Amaretto if using. Scrape down the sides as necessary.
  7. With perfectly clean beaters, beat the egg whites with either the cream of tartar or a drop or two of freshly squeezed lemon juice and a few grains of salt (to stabilize the whites) until stiff peaks form (you should be able to turn the bowl over and they wont budge.
  8. Using a spatula, gently fold in about a quarter or a third of the whites into the cake batter to lighten it. Then gently fold in the rest of the whites in an additional two or three additions until all the whites are folded in and it is well blended (no huge chunks of whites remaining).
  9. Carefully pour the batter into the ungreased tube pan, gently shake the pan back and forth once or twice to make sure the batter is even in the pan, then bake for 55 60 minutes until done. (My old oven took 60 minutes, my new oven took 55). To tell when it is done, open the oven and gently press the top of the cake with a finger or two. If it feels or sounds airy or trying to figure out how to describe a feeling or sound like pssssffttt rather than firm like a marshmallow, let it go for another couple of minutes. Got it?
  10. Cool inverted for maybe 15 minutes before turning upright and easing out of the tube pan. Very carefully (it is a delicate cake) slide a thin metal spatula in up and down movements all around to loosen the sides then push the center tube with the cake up and out of the outside ring. Allow to cool completely. Then carefully, using the spatula, loosen the bottom and around the tube and have someone else help you flip the cake over onto your two hands, the other person must quickly loosen and lift the center tube up and out, place the serving plate onto the bottom of the cake and flip it back upright.
  11. For the Chocolate Mocha Pudding:
  12. In a large, heavy saucepan, stir together the whole egg, the egg yolk, the sugar and the cornstarch until thick, smooth and creamy. Set aside on an unused burner near where you will be heating the milk.
  13. In a medium-sized saucepan over medium heat, heat the milk with the coffee and the salt. Bring to a gentle boil. Remove the pan from the heat. If you used ground coffee beans, then quickly strain the hot milk through a fine sieve. Whisking the egg mixture without stopping, add a ladleful or two of the hot coffee-milk to the larger saucepan to heat the egg mixture without cooking the eggs. Add the rest of the hot milk to the egg mixture and whisk.
  14. Stir in the finely chopped chocolate until melted and blended.
  15. Place this saucepan over medium-high heat and cook, whisking constantly, for 4 to 6 minutes until the pudding is thickens and just starts to boil. Remove the pan from the heat immediately and quickly strain the pudding into a large bowl. Stir in the vanilla.
  16. Divide the pudding into 4 to 6 pudding bowls (I got 5 but shouldve made each portion smaller and really divided the pudding into 6 bowls as it is very dark and rich). Chill for at least 1 hour before serving. If not serving after this initial chilling, then cover with plastic wrap.
  17. Serve with the sponge cake and freshly whipped, just sweetened cream, just like my dad would have done.
  18. My dad also made pudding to fill his choux puffs with which he would make the size of small coffee cup saucers. Wow!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.86
Ingredient
1 tablespoon amaretto
1 teaspoon baking powder
2 tablespoons cornstarch
1 large egg
2 eggs
11 cups flour
1 cup granulated sugar
1.5 tablespoons coarsely ground coffee b
¾ teaspoons cream of tartar -or- a drop of lemon juice and 3 grains of
2 cups milk
2 teaspoons salt
6 ounces semi-sweet chocolate
1 teaspoon vanilla
Price
$2.33
$0.03
$0.07
$0.23
$0.48
$1.83
$0.28
$0.21
$0.03
$0.66
$0.01
$3.83
$0.30
$10.28

Nutritional Information

Quickview
614 Calories
15g Protein
8g Total Fat
115g Carbs
12% Health Score
Limit These
Calories
614k
31%

Fat
8g
14%

  Saturated Fat
4g
28%

Carbohydrates
115g
38%

  Sugar
24g
27%

Cholesterol
48mg
16%

Sodium
600mg
26%

Alcohol
0.49g
3%

Caffeine
31mg
11%

Get Enough Of These
Protein
15g
31%

Selenium
44µg
63%

Vitamin B1
0.93mg
62%

Folate
215µg
54%

Manganese
0.99mg
50%

Vitamin B2
0.68mg
40%

Iron
6mg
36%

Vitamin B3
7mg
36%

Phosphorus
231mg
23%

Copper
0.36mg
18%

Fiber
4g
17%

Magnesium
58mg
15%

Calcium
103mg
10%

Zinc
1mg
10%

Potassium
300mg
9%

Vitamin B5
0.85mg
9%

Vitamin B12
0.34µg
6%

Vitamin B6
0.1mg
5%

Vitamin D
0.67µg
4%

Vitamin A
133IU
3%

Vitamin E
0.29mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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